Atun a la parrilla

Question

¿Tiene alguien una buena receta española para asar atun sobre la parrilla de la barbacoa? Tengo dos filetes de atún gruesas maravillosas y hay una barbacoa afuera de la casa circa de la piscina.

Does anyone have a good Spanish recipe for grilling tuna on the barbacue? I've got two lovely thick tuna steaks and their is a barbacue outside near the pool

Thanks

there is... - 0074b507, Oct 4, 2011

Answer 1

I always make sure my tuna is sushi grade, marinate it with a combination of sesame oil, chipotle flakes, soy or tamari, garlic (crushed, not dried), and a little Chinese five-spice. I then cook it on very high heat, 90-120 seconds a side, directly on the grill, and finely slice it against the grain. But we like sushi.

I have done a basil- garlic- lemon juice- olive oil (with salt and pepper) and cooked it to the equivalent of medium rare, that seemed to be enjoyed by less adventurous people.

Don't waste good tuna by overcooking it, please.

Suena delicioso! - LuisCache, Oct 4, 2011

my kind of cook overcooking is sooo often done - 00494d19, Oct 4, 2011

can I come to your house Stadt? I'll bring the beer. - amykay, Oct 4, 2011

"My kind of cook! Overcooking is sooo often done." Correct punctuation and capitalizarion are required in this forum. "¡Toma castaña!" - samdie, Oct 4, 2011

Answer 2

For tuna ,keep it simple. Butter and paprika. Watch that tuna as it cooks as it will flake and fall in.

Watch - pesta, Oct 4, 2011

thank you. - heliotropeman, Oct 4, 2011

Answer 3

Muy sabroso...no deje que el atún esté sobre el fuego por mucho tiempo...unos minutos bastará. Normalmente envuelvo el atún en hojas de aluminio con limón, pimetón, ajo, chiles y cebolla cortados. Cuando el pescado se pone dorado y tierno, los vapores penetran el interior, ya se sabe que está listo para servir!

Answer 4

Thanks everyone, it worked beautifully, a really lovely meal with cold dry white wine..oh frabjous joy!!!

Answer 5

Butter and paprika.

O M G, do not pay any attention to this horror: just a little oil, olive oil of course, NO SALT!! you always use the salt after grilling the tuna, otherwise it will cook

It figures that Darth Vader would say butter and paprika. :) - amykay, Oct 4, 2011

For tuna, I prefer sesame oil. - lorenzo9, Oct 4, 2011

Hey ,now come on. - heliotropeman, Oct 4, 2011

Answer 6

For tuna ,keep it simple.

Je, je. Simple would be to eat it as sashimi (or at a stretch, as sushi).

Thank your for reminding me that I frequently misuse sushi to mean sashimi. :-) - Stadt, Oct 4, 2011

Answer 7

I have done a basil- garlic- lemon juice- olive oil (with salt and pepper) and cooked it to the equivalent of medium rare, that seemed to be enjoyed by less adventurous people.

I'm going for that with some rosemary stalks thrown on the fire.

That does sound good. ;-) - Stadt, Oct 4, 2011