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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: LL Bean Cookbook
2 cups fresh orange juice
½ cup soy sauce
1 cup red-wine vinegar
½ cup olive oil
1 onion, chopped
4 cloves garlic, minced
1 teaspoon dried hot red pepper flakes
1 tablespoon ground cumin
1 teaspoon freshly ground black pepper
1 ½ tablespoons whole mixed pickling spice
1 can tomato paste, (6 ounce)
½ cup sugar
6 bluefin or yellowfin tuna steaks, 1" thick (6 ounces each)
2 tablespoons unsalted butter
Whisk the orange juice, soy sauce, vinegar, oil, onion, garlic, red pepper flakes, cumin, black pepper, pickling spice, tomato paste and sugar together in a bowl. Arrange the tuna steaks in a baking dish large enough to hold them in one layer. Pour the marinade over. Marinate, covered and chilled, overnight or up to 24 hours. Drain, reserving the marinade in a bowl. Grill on a lightly oiled rack set 3 to 4 inches over glowing coals for 3 minutes on each side. Return the tuna steaks to the baking dish. Preheat the oven to 375°F. Spoon 1 tablespoon of the reserved marinade over each. Bake in the middle of the preheated oven for 4 to 5 minutes or until they are slightly rare. Top each tuna steak with 1 teaspoon of the butter and freshly ground black pepper to taste.