Tito14 Loc: Central Florida

Can you share the recipe?

Thanks,
Tito

Quixdraw Loc: x

1/3 cup each EVOO and Soy Sauce, Juice of half a large lemon (or a bit more). 2 TSP each of Sesame Oil and Molasses, 2 or 3 cloves of Garlic chopped, heaping TBS Fresh ginger chopped or shredded and Cayenne Pepper to taste. Marinate 25 minutes.
Here you go!

Tito14 Loc: Central Florida

Thank you!

Quixdraw Loc: x

Gene51 Loc: Yonkers, NY, now in LSD (LowerSlowerDelaware)

You nailed it! Now I know what I am making for my guests this Sunday!

Most people are unaware of why tuna and other fish remain juicy even after being subjected to the heat of cooking. It lies in the changes that occur to the proteins in the fish and what the fish sheds as the proteins cook, and what the oil gives up to the fish. Lipids (fatty acids) in the fish will leave the fish and change the composition of the oil. Simultaneously, the oil transfers "acyl groups" - a different kind of fatty acid, back to the fish. In extra virgin olive oil, the acyl that is transferred to the fish is oleic acid. EVOO also resists thermal oxidation at temps below 338°F, preventing the formation of aldehydes and other harmful compounds. Lean fish like tuna benefit from the oleic acid transfer from the oil, after the lipids are given up to the oil due to heating.

I realize this is a lot - but in laymen's terms - heating the fish tightens the protein structure as fats and fatty acids are exuded, and when cooked in EVOO those fats and acids are replenished in the fish, keeping it from getting too dry. Gotta love food science!

Tito14 Loc: Central Florida

Food science we love it ! Thanks for sharing

Quixdraw Loc: x

Thanks very much! Since my culinary "training" was less than formal, I'm always glad to learn why things work the way they do.

Gene51 Loc: Yonkers, NY, now in LSD (LowerSlowerDelaware)

I'm trying this tonight - I slightly modified your recipe - I used Yuzu and orange juice concentrate, added some minced shallots to the marinade, and will be coating the steaks in black and white sesame seeds before searing - I am not sure if I am using the Kamado and the cast iron grates, or just putting in a cast iron griddle and searing on that.

This will be served with a variation on Kung Pao chicken - Kung Pao Brussels Sprouts - and plain steamed jasmine/brown rice blend. To get things started - air fryer coconut (egg/flour/coconut flakes/panko) shrimp with Sweet Thai Chili Sauce/Sriracha Mayo for dipping, and some Edamame pods tossed around in a sauté pan with a little garlic/sesame/soy. If I don't blow it and it photographs well, I'll post the pics.

Quixdraw Loc: x

Sounds exotic and wonderful. My previous favorite Tuna marinade had OJ - Yuzu sounds interesting. Have to be a special order via internet out here.

Gene51 Loc: Yonkers, NY, now in LSD (LowerSlowerDelaware)

Yuzu is great when you can get it fresh squeezed. But I have to settle for fresh-frozen, which is fine, but it used to cost about $80 qt for American yuzu - and god only knows what you get when you buy the frozen/frozen concentrate. I also like Calamansi which you can find in stores that cater to Pinoy. Sometimes, when in season, you can get the fruit.

Decided to do the griddle.