Shopping List for 4 adults
4 nice, big tuna steaks around 150 g per piece.
½ cup soy sauce
½ orange juice only
½ lemon juice only
1 tbsp. coarse salt
1 tbsp. brown sugar
1 tsp. ground coriander seeds
½ tsp. smoked paprika
½ tsp. ground chili
1 Romani salad plucked with the fingers
2 large ripe tomatoes roughly chopped
1 peeled cucumber, diced
6 spring onions, sliced
1 green chili pepper into small slices
1 red chili pepper into small slices
1 bunch parsley chopped
1 small glass stoned olives
Feta cheese grated
Salt and black pepper
Olive oil and vinegar dressing
Small, new boiled potatoes or cooked rice with
Lemon souce - The sauce stained with Turmeric
½ liter vegetable stock
40 g butter
40 g of wheat flour
½ cup cream
½ lemon juice and grated peel of the whole lemon
1 tsp. fish sauce, salt and pepper
I am an angler in Scandinavia
Recipe No. 88
Procedure without liability: Mix all spices well in a bowl. Getting the 4 tuna steaks in a plastic bag for food and pour spice mixture in the bag. Close the bag or if you have a vacuum machine, suck the air out of the bag. Put the bag 2 hours in the refrigerator for airless bag and 3 hours for normal closed bag.
Remove the tuna steaks and place them on a clean towel or paper towel and pat dry on each side. If you use paper towels, you risk that the paper is stuck on the meat.
Fire up your "Lunchbox" smoker - see my web page How to Grill - pour smoked sawdust at the bottom when it's good hot, place the drip tray at the bottom of the rack and place the rack with tuna steaks in the "Lunchbox" smoker. Cover and set the valve at 50%. Give full heat for 5 minutes, and there would then be well with smoke from the valve at the top. Remove the tuna steaks from "Lunchbox" smoker and wrap them in aluminum foil until ready to eat (only for approx. 10 minutes).
Lemon Sauce Melt the butter in a pot, bake the flour in the butter while stirring. Pour the vegetable broth into the pot, a little at a time, while whisking thoroughly until the right consistency is achieved. Add the cream and season with salt, pepper and fish sauce. Warm up the souce - do not boil - switch off the heat and add the lemon juice and lemon peel.
Shopska salad: The green mixed in a bowl and just before serving, season with salt and pepper. Dressing poured over and decorate with grated feta cheese and olives.
Serving: Serve dinner on 4 warm plates as shown above. The salad may be served on 4 separate plates.
Garnish: The potatoes sprinkled with chopped parsley or other green garnish to suit your taste.
Driks: I used a cold Pilsner Urquell for this dish.
Hints: Smoking time may vary with the thickness of the tuna steaks and your smoker. But tuna steaks should be red in the middle, otherwise they become too dry.