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This recipe for Grilled Albacore Roast with Curry Mustard Sauce a delish and easy to prepare. An albacore tuna roast is marinated and then grilled to a perfect rare. Perfect!
Prepare the grill, gas, charcoal, grill pan, to high. Remove the fish from the marinade. Season with salt and freshly ground pepper. Rub the grates with the cut side of the potato, then add the tuna, grill, about 3 minutes per side, leaving the center pink. DO NOT OVERCOOK.Slice the fish and serve with some of the mustard sauce. Garnish with cilantro leaves, if desired. You may not need all of the mustard sauce, but it's great on sandwiches too
This recipe for Grilled Albacore Roast with Curry Mustard Sauce is loosely based on a recipe from the Foster’s Market Cookbook. When I ordered my fish from Pike’s Place Fish Market this past year, one of the catches I bought was fresh local tuna, not ahi, as I usually find, but albacore, fresh white tuna. When I have sushi, I always have some maguro and hamachi, but albacore, known as the tuna in tuna fish, is also excellent raw or cooked rare.
When my order arrived I found the tuna had come in roasts, each weighing about 1 1/2 pounds. I cut some into steaks and then thought that grilling a whole roast then slicing it to serve would be a great idea. And with it being a roast, I would have good luck in keeping the fish rare.
Overcooked fish of any sort is not good eats, but overcooked tuna is a crime.
Ok, it’s not a crime, but it should be.
So I started out marinating the roast in a flavorful marinade, and then made curry mustard (the original recipe had wasabi mustard, but I thought curry mustard would be more interesting); I made samples of both, their wasabi mustard and my curry mustard and I was right, the curry one was better.
After marinading the fish in the refrigerator for a few hours, I set my grill on high and went to cook it quickly. Cooking fish on a grill can be tricky, the fish has a tendency to stick, but I learned a new trick from the Foster’s Market Cookbook using a halved russet potato. I rubbed the grates with the cut side of the potato before I cooked the fish; the starch kept the fish from sticking to the grates.
That’s one of the things I love about cooking, there is ALWAYS something new to learn and add to your cooking skills.
The recipe called for Balsamic-Glazed Scallions to be served with the fish. Now, for the life of me, I didn’t see any balsamic vinegar called for in the recipe, so I’m not sure how they got to balsamic glazed scallions. But it really doesn’t matter as I don’t think the grilled scallions added anything to the party, so I would just leave them out.
Oh, I am leaving them out.
They will be in the photo, but not in the recipe.
If you can’t find an albacore roast, you could make this with ahi tuna. Or albacore or ahi steaks. Just watch your cooking time and please don’t let them overcook. Rare is the word.
Combine the marinade ingredients together in a large zip-top bag. Add the fish. Squeeze as much air out as possible; then refrigerate for 2 - 4 hours.
Mix the mustard sauce ingredients together in a small bowl; add salt and pepper to taste. Set aside.
Prepare the grill, gas, charcoal, grill pan, to high. Remove the fish from the marinade. Season with salt and freshly ground pepper. Rub the grates with the cut side of the potato, then add the tuna, grill, about 3 minutes per side, leaving the center pink. DO NOT OVERCOOK.
Slice the fish and serve with some of the mustard sauce. Garnish with cilantro leaves, if desired.
You may not need all of the mustard sauce, but it's great on sandwiches too
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