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–+ servings

Beer & Orange Marinated Tuna Steaks

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 10 minutes
Cook Time 6 minutes
Passive Time 30 minutes
Total Time 46 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

For the Salsa

  • 2 large nectarines, pitted, cut into ½ inch cubes
  • 3 tablespoons red onion, finely diced
  • ½ jalapeno pepper, finely diced
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon lime juice
  • ¼ teaspoon salt

For the Tuna

  • ½ cup beer
  • ⅓ cup spring onion, thinly sliced
  • ¼ cup orange juice
  • ¼ cup light soy sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 tablespoons sugar
  • 4 tuna steaks, about ¾ inch thick, (4-6 oz / 112-170 g each)

Instructions
 

  • In a medium size bowl, add all the Salsa ingredients and mix together. Set aside until serving.
  • In a large mixing bowl, add the Tuna ingredients except the tuna steaks, and mix together to make the marinade.
  • Add the tuna steaks to the marinade, turning them to coat them. Place in the fridge for 30 minutes. Turn the steaks several times while they marinate.
  • Prepare your grill for direct heat cooking on medium high heat. Oil the grates to reduce sticking.
  • Remove steaks from the marinade and place on the grill. Grill steaks for 3 minutes on each side or until they have grill marks and still pink in the center.
  • Remove to a serving tray.
  • Serve with the Salsa, enjoy.

Notes

I would have to price this when I locate tuna steaks, so for now I will say this Fair priced per serving.