Added on Thursday, March 10, 2011  Fish Post

Grill Roasted Tuna With Roasted Red Pepper Mashed Potatoes

Well, at least I know that when I start writing recipes again for the Fisherman’s Post, then it must be warming up. Warmer days and warmer water sure are welcome signs. 

Now for this issue, I thought I might throw in one of my favorite mashed potato recipes.  It’s a simple way to jazz up your taters, and it makes for a pretty plate.  So read quick, go fishing (or to the fish house), and then try these mashed potatoes on for size.

You will need:

FISH

2 7-8 oz. tuna steaks

MARINADE

1 tablespoon olive oil

1 teaspoon sesame oil

1 tablespoon soy sauce

1 tablespoon teriyaki

1/4 cup BBQ sauce (sweet)

2 cloves minced garlic

1 tablespoon ginger (fresh or dry)

MASHED POTATOS

3 medium potatoes

2 tablespoons real butter

1 teaspoon granulated garlic

splash of milk

small can of roasted red peppers

salt and pepper

Take all the ingredients for the marinade and mix well. Add your tuna steaks, and let them marinate all day in the refrigerator (if you can). If you can’t let them marinate all day, then at least plan for a couple of hours.

For the mashed potatoes, start like you normally would and peel the potatoes and cut into chunks. Boil until fork tender, drain, and then place back into pot. 

At this point I use one small can of roasted red peppers. These red peppers need to be drained and pureed in a blender until smooth (I believe you can find red pepper puree in the stores, and this would be fine for a short cut). 

Once the red pepper puree is ready, add them to the potatoes and begin mashing.  Also add 2 tablespoons real butter, 1 teaspoon granulated garlic, a couple splashes of milk, and finish with salt and pepper to taste. 

The potatoes should now be creamy.

Cover the potatoes and go start the grill on high.  Once the grill is about on fire, place your tuna on hot spots and cook for 3 minutes on each side for medium rare (warm reddish center). 

When the tuna is done, plate with the taters. And I recommend sautéed asparagus or spinach.

Eat local seafood every day,

Chef Danny Hieronymus