Drunken Grilled Yellow Fin Tuna
Drunken Grilled Yellow Fin Tuna cooked on a grill with whiskey, old bay and lemon & herb spice.
Drunken Grilled Yellow Fin Tuna cooked on a grill with whiskey, old bay and lemon & herb spice.
- Carbohydrate 21.6341041666667 g
- Cholesterol 0 mg
- Fat 0.698826666666667 g
- Fiber 6.50306655614575 g
- Protein 2.5659125 g
- Saturated Fat 0.0906610833333333 g
- Serving Size 1 1 Recipe (232g)
- Sodium 14.491 mg
- Sugar 15.1310376105209 g
- Trans Fat 0.374058833333333 g
- Calories 67 calories
Step-by-step
- To start, we create a marinate for the Tuna. It’s comprised of: 1/2 cup Royal Crown Whiskey 1/2 tablespoon Old Bay Lemon & Herb Spice 1/2 teaspoon salt
- Place these ingredients in a shallow bowl and then add the yellow fin tuna. Turn tuna a couple of times in the marinate, then refrigerate for around 30-60 minutes. Turn the tuna every 10-15 minutes depending on how long you want to leave in the fridge.
- Place the lovely tuna on a thoroughly heated medium-high grill. You could also use a grilling pan if you do not have a gas grill readily available. Add the following two ingredients after placing the fish on the grill. 1/2 teaspoon chopped basil freshly ground salt and pepper to taste
- Cook the tuna for 5-7 minutes on each side. Halfway through the first 5-7 minutes turn the tuna clockwise on the grill so that it scores both directions, horizontally and vertically.
- If the fish appears to be getting dry, spray with a little olive oil to keep it moist as it cooks to a light pink center. You may want to turn down the heat to medium if it’s cooking to hot. It’s kind of a fine balance. If you take it off too soon then the fish will be undercooked. Well, some of you may like sushi so this would be okay for you. We like it cooked medium so that the tuna is still pink in the center but not dry on the outside. I can highly recommend a great cookbook; “Timing is Everything†by Jack Piccolo.
- I place the finished tuna in a foil wrap and then added a little more Crown Royal. While the rest of the meal finished up the tuna rested for around 5 minutes in the foil. Turned out quite well for another new drunkin experiment.
Whiskey carries the botanical congeners and alcohol that penetrate dense tuna muscle much faster than water-based liquids, making the spirit the workhorse of this marinade. Scaling this recipe for a larger group requires attention to the fish-to-liquid ratio rather than linear math; doubling the steaks to four does not require doubling the half-cup of whiskey, as three-quarters of a cup provides ample surface immersion in a properly fitted shallow dish. Conversely, single-portion reductions need careful monitoring during the thirty to sixty-minute soak to prevent the salt concentration from curing the exterior prematurely.
- Preheat the gas grill or grill pan until the grates reach at least 400 degrees Fahrenheit before adding the fish to ensure proper protein release and prevent tearing.
- Rotate the steaks forty-five degrees halfway through the first sear window to create distinct diamond grill marks without overcooking the interior.
- Rest the cooked tuna inside aluminum foil for exactly five minutes to allow muscle fibers to relax and redistribute moisture uniformly.
High heat destroys delicate fish proteins by rapidly squeezing out moisture, leaving the outer layer chalky and dry while the center remains raw. Adjusting the grill down to medium maintains that elusive balance between a charred exterior and a translucent pink center.
