Rare Loin of Tuna

SpotX Wild Foods Recipe from Grant Dixon
Prep:30 minutes Cook:15 minutes Difficulty:3

Ingrediants:

1 kilogram tuna loin, whole.
1 cup sweet basil or Thai basil leaves.
1 tablespoon Raymond"s Moroccan Barbecue Rub.
2 teaspoons virgin olive oil.
1 cup grapefruit marinade.

Directions:

Stab the tuna loin to around 2cm depth with a sharp, thin-bladed knife.
Do this about 20 times, all over.
Stuff each slit with a basil leaf using the wide end of a chopstick.
Rub the outside with the Moroccan Barbecue Rub and brush with oil.
Heat a hooded barbeque to a high temperature.
Making sure the plate is clean and well oiled.
Place tuna on the hot barbeque and roll until browned on all three sides.
This process should take no more than 12-14 minutes maximum.
Remove from heat and rest for five minutes.
Slice into 2.5cm-thick steaks.
Leave and cover with grapefruit marinade.

Tuna Recipes

Zambucca Tuna Nibbles

Rare Loin of Tuna

Grapefruit Marinade

Lemon Rosemary Tuna Steaks

Bachelor’s Albacore

Chilli Tuna on Toast

Tuna
Tuna Many nations put a huge price on the meat of a number of tuna species, especially big-eye, yellowfin and bluefin tunas.
A single fish can fetch tens of thousands of dollars, particularly at Asian fish markets, if it’s handled correctly to ensure it arrives quickly and in prime condition.
The regard in which some tuna species are held has resulted in over-fishing throughout the Pacific, and in recent years yellowfin tuna especially have failed to reach New Zealand territorial waters in any numbers. A yellowfin or big-eye tuna is a prized catch, not only as a sportfish, but also for its eating qualities.