Yield: 1 servings
|3 tablespoons||Melted butter|
|5 larges||Cloves garlic; or 7 small|
|2 teaspoons||Lemon juice|
|1 teaspoon||Cajun spice; (any kind will do) (up to 1-1/2)|
|2 dashes||Louisiana hot sauce|
|Cayenne pepper to taste|
Peel garlic (it's easeir if you crack it with the side of a clever first) and simmer in gently boiling water for 5 minutes. Meanwhile, melt butter (don't let it bubble!) and add remaining ingredients and mix well.
Take garlic from water, let cool, and mash with the side of a clever for several minutes to form a paste. Combine mashed garlic with butter mixture and blend well.
It should make enough for about two pounds of tuna steaks. After letting the tuna come to room temperature, I brush the steaks with mayo first to seal the flesh once on the grill and to keep it from sticking to the grates. Place the steaks over very hot coals (to test, hold your hand just over the grill--if you can hold it there over two seconds, it's not hot enough) and brush top side with the baste and turn over after a minute and a half. Baste again and cook for another minute. Remove steaks to serving platter and drizzle a little of the baste over the steaks.
An adventurous chile head might be inspired to add some minced habs to the baste...should make it pretty interesting.
Do NOT overcook the steaks. Ever. Or I'll come to your house and drink all your beer.
Posted to CHILE-HEADS DIGEST by YYZkid@... on Sep 24, 1998, converted by MM_Buster v2.0l.