Lemon Pepper Ahi Steak with Creamy Horseradish2015-07-16
- Yield : 1- 4 steaks
- Servings : 1 to 4
- Prep Time : 15m
- Cook Time : 12m
- Ready In : 28m
The most amazing and easy tuna fish steak recipe ever. I have been making steaks like this since I got my first grill. It’s also one of those dishes that are great to use to impress people and make new friends. Quick and easy so if you have guests over you have more time to hang instead of slaving over dinner all night. Because I am already on the grill while cooking this, I tend to serve grilled vegetables like asparagus and red onions as a side. Grilled buttered garlic bread rounds the meal out. You shouldn’t have to consider doubling the recipe until you go over four steaks, or if you just love the sauce and don’t want to share.
- 1 - 4 yellow fin tuna steaks 8 ounces each, 1-inch thick
- 2 Tablespoons olive oil
- 4 Tablespoons lemon juice
- 1 Tablespoon fresh course ground pepper
- ½ Tablespoon coarse salt
- ½ cup mayonnaise
- 3 Tablespoons prepared horseradish
- 1 Tablespoon grated onion or 1 teaspoon powdered
- Salt to taste
Place the steaks in a Ziploc bag with all of the marinade ingredients, oil, lemon juice, pepper, and salt. Press out the air and turn occasionally to make sure the marinade gets all over the steaks. Store in the fridge for 15 minutes but no longer than 1 hour. The acid in the lemon juice will “cook” the tuna if left to long.
While marinating the fish, combine the ingredients for the horseradish sauce; mayo, horseradish onion and salt. Set aside. The Sauce will keep in the fridge for at least a week.
Preheat grill to medium high.
Remove steaks from marinade and place on the grill. Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer it pink at the center. Serve with horseradish sauce.
Variation for a lighter version of the horseradish sauce-use half mayonnaise and half lite sour cream or yogurt or any combination of the above. Just keep it at a total of ½ Cup.