We had tuna steaks tonight, and I tried the advice several folk had
offered about marinating it in EVOO beforehand. In this case, I used my
flat vacuum marinading dish, pouring in about 4 tbsp EVOO, a couple tsp
of Worcestershire, 1/2 tsp of S&P each and about 2 tbsp of crushed
pickled ginger, along with the juice that was on it. The tuna steaks
were covered liberally with the mix and put under vacuum about 10:00a
today. I gave them a good shake to redistribute the liquid/oil about
3:00p, then released the vacuum and pulled it again under the impression
that the air pressure would drive in more liquid to the meat.

It must have worked, because the steaks were very moist and had a great
ginger flavor as well. I sampled an inside piece and it too had the
flavor, so I know that the juice penetrated.

Again, thanks for the tip- I now have a new "favorite" way to do tuna
steaks.
--
Nonny

Nonnymus
A penny saved is obviously a
government oversight.

"Nonnymus" > wrote in message
...
> We had tuna steaks tonight, and I tried the advice several folk had
> offered about marinating it in EVOO beforehand. In this case, I used my
> flat vacuum marinading dish, pouring in about 4 tbsp EVOO, a couple tsp of
> Worcestershire, 1/2 tsp of S&P each and about 2 tbsp of crushed pickled
> ginger, along with the juice that was on it. The tuna steaks were covered
> liberally with the mix and put under vacuum about 10:00a today. I gave
> them a good shake to redistribute the liquid/oil about 3:00p, then
> released the vacuum and pulled it again under the impression that the air
> pressure would drive in more liquid to the meat.
>
> It must have worked, because the steaks were very moist and had a great
> ginger flavor as well. I sampled an inside piece and it too had the
> flavor, so I know that the juice penetrated.
>
> Again, thanks for the tip- I now have a new "favorite" way to do tuna
> steaks.
> --
> Nonny
>
> Nonnymus
> A penny saved is obviously a
> government oversight.
>
I always buy the best grade of Ahi Tuna I can find, and sear it at the
highest temperature so it is almost raw or very rare in the center.
Basically I'm eating seared Sashimi. I think Worcestershire would fight with
the taste of the tuna too much.

Kent



Kent