Grilled Tuna Topped Portabella
Lately we have been lucky to still be fishing, due to the infamous hurricane season and a few close calls.
People that know me know that I work on a grouper boat. And they also know that the only time I get to see a tuna is during king mackerel season with the occasional blackfin hookup. So when I get a tuna, it is usually in trade or at the fish house.
I have heard recently on the radio of blackfin tunas being caught, so my mouth has been watering thinking about this next simple recipe for two.
You will need:
2 (6 oz.) tuna steaks
2 whole large portabella mushrooms
2 tablespoons Teriyaki
1 teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon olive oil
1 tablespoon garlic
cracked black pepper
kosher salt
1 tablespoon sesame seeds
1/2 small bag of baby spinach
To start, add the Teriyaki, sesame oil, and soy together. These ingredients will make up your marinade.
Once they’re combined, use the black pepper to season the tuna steaks. After peppering, add the fish to your marinade. Refrigerate this mixture until you’re ready to cook.
Now that the fish is prepped, it’s time to work on the mushrooms. Add olive oil and garlic together, and then gently coat the mushrooms. Finish by seasoning with kosher salt. This mixture also should be placed in the refrigerator until you’re ready to cook. This will allow you to fix side dishes and pre-heat the grill (hint: mashed potatoes go well with this dish).
Once you’re ready to cook, oil the grill first, and then place your marinated tuna steaks directly on the grill.
Cook for 4 minutes, and then turn and continue for 4 more minutes. This will leave you with a pink center (if you like less or more pink, then add or decrease time).
When the fish is done, add your seasoned mushrooms to the grill and cook for 1 minute on each side.
To plate this dish, spread a small bed of baby spinach on each plate and then place a mushroom with a tuna steak on top. Garnish with sesame seeds. This will allow all those great juices to be caught.
Eat local fish twice a week.
Chef Danny H.
Danny Hieronymus was born and raised in Wrightsville Beach into a commercial fishing family and has been catching fish throughout NC all his life. He has also been cooking with his mother since he was 8 years old in the family restaurant. He can be reached at capefearcookin@yahoo.com.
