- (2) tuna steaks
- sliced almonds (small handful)
- lemon juice (2 tbsp)
- whole butter ( 4 pats)
- clam broth (1/2 cup)
- white wine (1/4 cup)
- fresh chopped parsley
- capers (1 tbsp) optional
If you cook fish too long on the grill it falls apart. All restaurants start the fish on the grill and then finish it in the oven. Get the grill as hot as you can. clean the grills as best as you can and lube them with vegetable oil. This will ensure the best grill marks possibe and will prevent the fish from sticking. Toss the steaks on for about 1-2 minutes then turn them 1/4 turn and cook again for another 1-2 minutes. This is critical to having good grill marks on the fish. Remove from the fire and place to the side with the grill marks up.
Toast your almonds for maximum flavor. Just spread them out on a cookie sheet dry and pop in the oven at 350 for only 4-5 minutes. Take them out when they are brown. Be careful once they start to brown take them out cause they will burn quickly
Now for your sauce. Take two of your butter pats and dredge them in flour and toss them into a sautee pan and melt the floured butter. If done properly you will get a pasty butter texture. This is called a Rou" and classic way to thicken a sauce. In the same pan add your white wine, lemon juice, toasted almonds and clam broth while wisking the rou into the liquid. Simmer for a minute and it will start to thicken. Toss your tuna steaks grill mark side up into the pan with the sauce and cook at 350 in the oven for about 10 minutes. Those of you that like tuna rare only cook for about 3 minutes. Take out of the oven and on high heat add the remaining 2 butter pats and cook until they are melted into the sauce. Add your parlsey, salt and pepper to taste and your capers if you like them and serve.
Take a Idaho potato and slice it about three times thicker then a potato chip. Coat them with olive oil, salt and pepper and even some old bay seasoning if you like it and gill them up next to your fish. Enjoy!!!!!!!
P.S. You dont have to use the oven if you dont want to. You can do everything stove top if you prefer just cover the pan and cook on medium. Works well for those of you that have a burner attached to your grill outside.
Tuna Almondine (week #6)
nothing like a good time of fishing then cooking with some cold beers in the hand but until then i guess i need to start posting up some good treats becuase you sure are throwing a lot of them out there 
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