Prepare charcoal or gas grill.
Melt butter in pan and add soy sauce.
Dip tuna steaks in butter/soy sauce mixture, sprinkle with salt and pepper and grill over medium-high heat for 4- 7 minutes per side.
While grilling, baste tuna often with the butter/soy mixture.
Cooking time will vary depending on the heat of the fire and the thickness of the tuna steaks.
The tuna should still be a little pink in the middle when done.
This recipe is simple but very tasty.
The butter/soy sauce baste really compliments the flavor of the fresh tuna.
My good friend Scooter came up with this recipe and told me to keep it a secret.
I'm sure he won't mind if I share it with a few subscribers; besides, it is really too good to keep secret.
The Skinny: Do not substitute for the butter.
You can use reduced sodium soy sauce if you wish.
For Dagwood.
Preheat oven to 350 degrees F.
Butter bread and lightly toast.
Thinly slice the figs removing stems.
Cut loaf horizontally down the middle.
Spread all of the cream cheese on both sides of the bread.
Layer half of the figs, all of the ham (folded in half and overlapping across the sandwich), and turkey (layered same way as the ham).
Add a small amount of olive oil and oregano to taste.
Add all of the slices of cheddar and Jack cheese on top.
I criss cross them like a checker board.
Finally top with the remaining figs and put the top of the loaf on.
Cut vertically into 4-5 slices and serve.
Best served fresh while the bread is still warm from the toasting, but if you refrigerate and eat later, microwaving quickly (about 10-15 seconds) seems to do the trick.
Ingredients:
6 -8 fresh tuna steaks, cut about 3/4 to 1 inch thick
salt & fresh ground pepper
1/2 cup soy sauce
1/2 cup butter
1 loaf Italian bread
8 dried figs
4 ounces cream cheese
1/2 lb sliced ham
1/2 lb sliced deli turkey
4 slices cheddar cheese
4 slices monterey jack cheese
olive oil
oregano
Steps/Methods:
Prepare charcoal or gas grill.
Melt butter in pan and add soy sauce.
Dip tuna steaks in butter/soy sauce mixture, sprinkle with salt and pepper and grill over medium-high heat for 4- 7 minutes per side.
While grilling, baste tuna often with the butter/soy mixture.
Cooking time will vary depending on the heat of the fire and the thickness of the tuna steaks.
The tuna should still be a little pink in the middle when done.
This recipe is simple but very tasty.
The butter/soy sauce baste really compliments the flavor of the fresh tuna.
My good friend Scooter came up with this recipe and told me to keep it a secret.
I'm sure he won't mind if I share it with a few subscribers; besides, it is really too good to keep secret.
The Skinny: Do not substitute for the butter.
You can use reduced sodium soy sauce if you wish.
For Dagwood.
Preheat oven to 350 degrees F.
Butter bread and lightly toast.
Thinly slice the figs removing stems.
Cut loaf horizontally down the middle.
Spread all of the cream cheese on both sides of the bread.
Layer half of the figs, all of the ham (folded in half and overlapping across the sandwich), and turkey (layered same way as the ham).
Add a small amount of olive oil and oregano to taste.
Add all of the slices of cheddar and Jack cheese on top.
I criss cross them like a checker board.
Finally top with the remaining figs and put the top of the loaf on.
Cut vertically into 4-5 slices and serve.
Best served fresh while the bread is still warm from the toasting, but if you refrigerate and eat later, microwaving quickly (about 10-15 seconds) seems to do the trick.
