7-21-10 Grilled Yellowfin Tuna With Brian's Secret Sauce

We typically have Romantic Thursday every week, but moved it up to Romantic Wednesday this week!!! Our fare was centered around grilled Yellowfin Tuna with Brian’s Special Sauce!!! This sauce goes with any fish, which we try to eat once a week.

Here’s the list of stuff you’ll need:

Sushi-grade Yellowfin Tuna
Dale’s Steak Seasoning
Extra Virgin Olive Oil
Mushrooms
20 – 30 small to medium shrimp peeled and deveined
2 tbsp of green capers
1 jar marinated artichoke hearts
White onion
Pecans (ours came from Mom’s pecan tree…she shelled ‘em…even better!!!)
½ cup lemon juice
2 tbsp. Land O’ Lakes Reduced Fat Butter
1 tsp of olive oil
Corn-on-the-cob (Karen gave us more….we love it!!!)
Asparagus (it’s on sale this week…and we love it!!!)
Tami’s Secret Salad (guess she’ll have to start a blog too…then the dogs…geez)
Crusty bread to sop up the sauce with (we used the rest of the baguette from earlier this week)
One beer (can substitute white wine or white wine vinegar)
Coppola Rosso Red Table Wine

There is a bit of juggling as each of the following processes all take place in harmony. I typically light the grill and then start the sauce. By the time I get the ingredients ready for the sauce, the grill is hot and ready for the tuna. At some point you will either grill the asparagus or turn on the steamer (grilled next time I promise!).

Season the tuna with black pepper or Mrs. Dash Table Blend. Marinate in two tablespoons of Dales’ Steak Seasoning (they make a reduced sodium version that we have yet to find….good stuff!!!) and a table spoon of olive oil in the fridge for at least 30 minutes....turn over occasionally. Cook on medium heat on grill 18 – 20 minutes flipping three times. You gotta get the Weber Grillin’ spray….makes a HUGE difference especially with fish!

Now for Brian's Secret Sauce (and the secret to Romantic Wednesday!!!):

Spray a 10” Calphalon skillet (the only cookware!!!) with Pam and turn on medium heat. Take one drink of Coors Light and pour remainder into pan (if you have not opened wine, do so now and drink a toast!!!). Add lemon juice, capers, and butter. Chop ½ cup of pecans and ½ cup of white onion and add to mix. Peel shrimp, eat 1 or 2 and add remainder to skillet. Slice mushrooms (they were out of whole….prefer over pre-sliced) and quarter the artichoke hearts. Add to sauce and finish glass of wine. Reduce sauce by cooking on medium heat for 20 – 25 minutes.

Tonight we steamed the corn-on-the-cob for 30 minutes to keep from messing up another pan. We steamed the asparagus again because I forgot to marinate it so we could grill it. Added to the steamer for last 13 minutes of cooking corn (adjust to suit your pref on texture). Brush baguette with butter or Smart Squeeze and broil at 500 degrees ‘til brown on edges.

To serve, start with the tuna steak and ladle on a bunch of Brian’s Secret Sauce. Add the steamed asparagus, corn-on the-cob, salad, crusty bread (again, not bad form to sop up the sauce with your bread), and top off the wine!!!
Enjoy!!!
BC