View Full Version : Review: Citrus Tuna, Aug. 02
08-01-2002, 08:57 PM
Citrus Tuna -- the first half of one of the grill once,eat twice dinners. This was yummy -- the first time I've grilled tuna, though, and we got it just a tad overcooked.
The glaze is really nice - lemon, orange, lime, sugar and garlic. It took me longer than 20 minutes to reduce it, but sometimes I'm a little chicken about turning up the heat! The combo of the spice rub (thanks Gail for the fennel seed thoughts)and the glaze is great. My only complaint is that either there is a misprint -- calling for 1 T of ground pepper to 1 t each salt & fennel seed OR my Penzey's Extra Special Bold Telicherry just needs to be scaled back! I only used about 2 t, but my mouth was burning a bit.
I look forward to Nicoise salad tomorrow!
08-10-2002, 12:10 PM
I made this for dinner last night and have to say I agree with the yumminess, cooking time and pepper comments. I usually like my tuna just seared & still pretty rare inside. I think I grilled it for probably 3 minutes total, and it was already just barely pink inside (this was on a grill pan though, and the recipe didn't say how hot the grill should be; mine was med-high). I think I only used 1 tsp of pepper which seemed plenty zippy. 1 Tablespoon would have overwhelmed the dish, IMO. With all the lovely citrus flavor and the dry rub, DH & I both thought that cooking it through was OK, because it created a combo of flavors and was not just about the tuna. And the glaze was excellent. The potatoes were fine, but I don't think I used enough thyme.
Salad for lunch today. Has anyone made it yet?
08-10-2002, 01:39 PM
This is on tap for dinner tonight with the Salad Nicoise to be made on Monday. Glad to see the reviews for the inital phase are good. I'm a little worried about the dressing for the salad in terms of yuckiness or yumminess, so if anyone makes the salad soon, please post a review.
08-10-2002, 01:53 PM
I didn't end up making the salad after all, so I can't comment. I'd be interested in hearing anyone else's thoughts, though.
08-10-2002, 02:26 PM
I made the salad but... used Good Seasons:o . What looked easy and quick (dressing) on a weekend when I was planning looked complicated and ingredient intensive on Monday night!
I enjoyed the salad phase more than the grilled tuna phase but I'm not a huge tuna fan.
08-12-2002, 12:17 PM
I thought the dressing was pretty easy, although I used plain yogurt instead of cottage cheese & upped the Worschetshire (I know that's spelled completely wrong) sauce a bit to compensate for no anchovy paste. It made a great lunch. The dressing was very tasty, sort of caesar-like. I think I may have even liked this better than the original incarnation.
08-12-2002, 05:59 PM
OK, I made the salad and I thought it bordered on nasty. I didn't think the dressing was good(tossed it and used Greek dressing instead)...the roasted potatoes took on a funky texture after being refrigerated and I decided once and for all that I do not like cold meat. Oh, and the green beans were really bad (rubbery texture---cooked for the recommended time). I loved the citrus tuna and will make it again, but won't plan ahead to have leftovers for the salad. Oh well, at least I got to eat cereal for dinner (I love cereal for dinner and I never get to eat it anymore) :D
08-26-2002, 07:58 PM
Originally posted by doggerham
[BThe glaze is really nice - It took me longer than 20 minutes to reduce it, [/B]
Same sentiments here - I boiled it (at a good boil) for 30 minutes & it still wasn't reduced to a half cup. But that's OK - after basting the fish on the grill, I boiled it a little more and spooned it over the fish.
Nonetheless, this was delicious, though I made it with marlin rather than tuna (TJs didn't have any tuna!).
Also made the Thyme Potatoes from the same issue & they were good, too. Definitely a novel way of cooking them that I'll have to remember in the future.
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