BBQ'ed Tuna & Tarragon

An easy to prepare yet classic meaty fish grill dish that combines the bite of tuna steak with the fragrance of tarragon.  Tuna is probably one of the best fish to grill on the BBQ but needs to be quickly seared and then medium grilled so as to retain it's typically moist taste.

What You Need

•     4 - 10oz. tuna steaks

•     2 tbsp freshly chopped tarragon

•     2 Red peppers

•     1 tbsp extra virgin olive oil

•     1 tbsp dark soy sauce

•     new potatoes

•     watercress salad

•     pinch of sea salt & black pepper

•     Bar-B-Bar Out of Afrika BBQ Sauce

•     Bar-B-Bar Exotic Peach Date & Ginger Marinade

•     Mayo and sprig of tarragon to garnish

Serves 4

What You Do

1. Mix freshly chopped tarragon with Exotic Peach Date & Ginger and coat both sides of tuna steaks.  Marinate in fridge for 2 hours (or half that time in sealed plastic Ziploc bag).

2. Slice peppers lengthwise and baste with mix of soy and extra virgin olive oil.

3. Remove tuna from marinade and quickly sear each side on high heat to gain 'grill-lines' and then grill on medium heat for 10 minutes, turning once.  For added flavor baste with Out of Afrika on the grill.

4. Simultaneously grill peppers on high heat, turning once until skin is slightly blackened.

5. Remove and serve immediately with new potatoes and watercress salad coated with olive oil & soy sauce.  Provide a liberal amount of Caribbean Calypso as a dip.  Garnish with sprig of tarragon dipped in mix of olive oil & dark soy sauce and accompaniment of Mayo. 

Recipe created by BBQ GrillMaster - Brian George