Mad Coyote Joe’s, World Famous Fusion Tuna Marinade for Grilling
My friend Steve Norris likes to go Tuna fishing, out of San Diego, during his summer break from teaching. When he has a good catch he will sometimes offer me some fresh Tuna. He was kind enough to do this two times this summer. I swing by and pick the fish up from his lovely wife Kathy when I’m dropping of fresh baked bread, which Kathy is kind enough to share with her neighbors.
Now I usually make a version of Vera Cruz with this beautiful fresh fish; cherry tomatoes, garlic, capers, lemon juice, fresh oregano and thyme and a splash of good white wine. But I decided to try something different. I made this last night and pan seared it after a few hours of marinating… it was okay. But I let four medallions of yellow tail tuna marinade over night and tossed it on the grill this afternoon as I was slow roasting a pork shoulder for Israel, my daughter Katie’s sweetie. This was the best grilled tuna I have ever eaten. So with out any further adieu, I give you;
Mad Coyote Joe’s, World Famous Fusion Yellow Tail Tuna Marinade for Grilling.
½ cup premium dark Japanese soy sauce
¼ cup Dark beer
2 Tbl. Extra Virgin Olive Oil
1 Tbl. Rice Wine Vinegar
1 Tbl. Dark Brown sugar
4 dashes Habanero Chile sauce
4 cloves garlic, minced
2 tsp. Italian Seasoning
2 tsp. Lemon Pepper
1 tsp. Fresh ground black pepper
Wisk it all together and pour it over half inch thick, Yellow Tail Tuna Medallions, cover with plastic wrap and allow to marinade for 20 – 24 hours in the refrigerator. Quick sear, over, Mesquite Chunk charcoal, at full heat. Be careful, as the oil will flare up. Sear for about 1 minute on each side or to your own desired taste. Lie to your amazed friends and tell them that you just threw some crap together that was in the fridge.