00:00 There is more to do with fresh tuna than serve it up as sushi. We are going to make marinated
00:05 and grilled tuna steaks. If you can get your hands on some of the good stuff,
00:08 this is gonna be good. I'm gonna start by chopping my fresh herbs. I'm just doing a little parsley
00:14 and oregano. That fresh fish from the sea needs fresh herbs. Don't be messing with the dried
00:19 stuff here. Into the bowl, I'm gonna add in one clove of garlic, orange juice, about a tablespoon
00:26 of fresh lemon juice, a good bit of soy sauce, and then a little bit of olive oil to balance it all
00:32 out. Just whisk it up. Just pour it over. Toss this around to make sure it's nice and coated.
00:38 I'll probably give it another toss in about 15 minutes. At this point, we're just gonna cover it
00:43 up, pop it in the fridge for about 30 to 40 minutes. It's gonna be good. All right, marinated,
00:50 ready to go. I'm gonna do this in a grill pan. Key point here is to make sure your fire is hot.
00:56 Hot, hot, hot. We're looking to sear. It doesn't have to be cooked all the way through. This is
01:01 not chicken. I'm gonna oil my pan or your grates if you're doing an outdoor grill.
01:22 Before I take them off, I'm gonna hit them with a little bit of cracked pepper,
01:25 and just like that, they're done. This is the best way to serve that fresh catch.
01:29 Yum. Oh, that's gonna be good.
01:35 Perfection. Perfect bite. It literally pops with flavor in your mouth. I can't describe it any
01:47 other way, but as soon as I put that bite in, the citrus, that soy, the freshness from the tuna and
01:52 the herbs, it's like all hit at one time. I'm telling you, if you need a quick, easy, delicious
01:58 go-to fish recipe, this is the one. What a catch. All right, I'm gonna bowl them and I'll make a
02:07 marinade.
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