Tuna in chilli and orange
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Yellowfin fresh tuna steaks; (about 1/2-3/4 inch |
| ; thick) | ||
| 4 | Oranges; juice of | |
| 1 | large | Hand chopped fresh coriander leaf |
| 1 | tablespoon | Red chilli paste |
| 6 | tablespoons | Olive oil |
| 2 | Cloves garlic; peeled and chopped | |
| 1 | Mild yellow chilli | |
| Sea salt | ||
| 250 | grams | Damp wood chips to grill |
Directions
Blend all the marinade ingredients until smooth and reset the fish steaks in the mix for about 1 hour.
Meanwhile soak the wood chips in warm water and drain.
Preheat the grill to maximum (if gas) or until the charcoals are white in colour and very hot. Scatter a handful of damp chips over the coals until the chips are smoking then cover with the kettle lid and then grill the tuna about 6 inches above the coals, for about 4 minutes each side, basting with the marinade once when turning the steaks over and seasoning.
When ready, the fish should be brown outside and have a pink centre.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.