Tuna Steak with Butter Garlic and Parsley Sauce

Tuna Steak with Butter Garlic and Parsley Sauce
Tuna Steak with Butter Garlic and Parsley Sauce. This time of the year Catholic Christian are celebrating the Lenten Season. Traditionally Pinoy’s celebrate The Holy Week with abstinence of meat specifically on the Good Friday. There are a number of fish and sea food dishes on the archive should you are looking for something to cook this Holy Week. Today I am posting a special fish dish that I have prepared the other day. I was at the fish market and I just couldn’t resist those fresh full sized tuna steak. I just pan grill the tuna steak with a non steak pan. It would have been better if I had a griller. Tuna are supposed to be cooked quickly, overcooking it will render it hard and dry. So it is best to just quickly sear the tuna they are fresh any way. Here is how I cooked it.

Ingredients:

1 kilo tuna steak, about 3 slices.
salt and pepper
1 piece lemon
1 tablespoon butter
1/2 cup butter
1/2 head garlic, minced
1 small bundle parsley, chopped finely

 Cooking procedure:
Tuna Steak

In a pan stir-fry garlic until fragrant. Add in parsley and stir cook for another minute. Now place the butter in the pan and allow to melt in moderate heat stirring occasionally. Pour the melted sauce in a plastic container and place in the freezer to allow the sauce to solidify. Rub salt and pepper on the tuna slices and drizzle with lemon juice let stand to marinate for at least 15 minutes. In a nonstick pan melt 1 tbsp butter and pan grill the tuna slices one by one for 2 to 3 minutes each side at moderate heat. Place in a serving platter. Top with a scoop of semi solidified butter garlic and parsley sauce over the tuna steak and serve.

See other similar recipes;

Grilled Tuna Steak, Inihaw na Bariles
Grilled Tanguige Steaks with Star Margarine Garlic Sauce
Grilled Tanguige Steaks with Star Margarine Garlic Sauce 
Hotplate Grilled Tulingan 
Inihaw na Talakitok sa Hotplate 
Inihaw na Bangus, Pinaputok na Bangus 
Inihaw na Isda sa Tanglad 
Pinaputok na Talakitok, Pinaputok na Isda 
Grilled Blue Marlin Steak, Inihaw na Malasugi 
Inihaw na Bangus sa Grill Plate 
Grilled Tuna Steak, Inihaw na Bariles 
Inihaw na Tilapia, Grilled St. Peter Fish 
Inihaw na Tulingan 
Inihaw na Alumahan 
Inihaw na Buntot ng Malasugi 
Inihaw na Bangus, Grilled Milkfish 

Comments

  1. HeryApril 1, 2010 at 5:41 PM

    good, i like it

    ReplyDelete
  2. UnknownMay 14, 2014 at 12:52 PM

    Good! But I added lemon to the sauce so it became a lemon butter garlic and parsley sauce. :)

    ReplyDelete

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banan
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s
Read more