Here on She’s Cookin’ I specialize in simple + seasonal, quick and easy recipes that fit your busy lifestyle. I’m always mindful of creating nutritious dishes that take advantage of the freshest seasonal produce available in the markets, and often inspired from what I have growing in our own garden. With that said, I know that quality, gourmet sauces and marinades that transform a dish from ordinary to extraordinary with the twist of a cap can be your best friend 🙂 Which is why I opted to try an assortment of sauces from Barhyte Specialty Foods and enter their cooking contest.
Barhyte is a family owned company that began sharing their homemade specialty mustards, made from recipes passed down through generations of both sides of the family, at a local deli in the 1970s. Mustard sales grew so quickly that it became a business in 1984 and now has expanded to include many tasty condiments, sauces, and marinades. I zeroed in on the Cracked Pepper marinade first, but I’ll be having fun with the Hot Wing, Sweet Onion, and Lime Chipotle marinades and the Chipotle mustard in the coming weeks.
Using Barhyte’s Cracked Pepper marinade for steak seemed so predictable. I wanted to create a spectacular dish that was at once easy and elegant. Inspired by the classic French preparation for Steak au Poivre, I marinated tuna steaks in the Cracked Pepper marinade, quickly seared them on the grill, served atop a bed of arugula and baked potato – it made for a dazzling anniversary dinner!
Tuna Steak au Poivre
4 – 6 to 8 oz. Ahi tuna steaks, 1 inch thick
1 cup Barhyte Cracked pepper marinade, divided use
3 scallions, white and green parts thinly sliced crosswise
Serves 4
Rinse tuna steaks in cold water. Pat dry with paper towels and place in a glass baking dish. Pour ½ cup marinade over the steaks and allow to marinate for 30 minutes.
Heat grill to medium high heat. Brush, spray, or – a tip I learned from a grill master – use balled up aluminum foil to oil the grill rack.
Remove fish from marinade and place on grill. Close lid and sear for 4 minutes. Turn and cook for 4 more minutes.
Arrange arugula on plates. Put a tablespoon of butter inside each split baked potato and place on top of arugula. Drizzle with additional marinade and sprinkle with scallions. Violá!
Cooks Notes: Shown served with baked potatoes which were also cooked on the grill. Wrap potatoes in heavy duty aluminum foil and place on grill over med-high heat for 40 minutes. Remove the potatoes which will stay warm while you cook the fish.
Ahi tuna, also known as yellow fin or big eye tuna, is a meaty fish best served rare to medium-rare like a premium beef steak. For medium-rare, cook the steak for 4 minutes on each side. Just as with a beef steak the high temperature cooks the outside quickly and forms a crust (searing) while leaving the interior rare to medium rare.
Enjoy 🙂
May Ling Wu
September 1 at 11:19 amLove tuna! Looks great!
RavieNomNoms
September 1 at 12:14 pmFANTASTIC! That looks so incredible! Great pictures and thanks for the quick meal ideas for the professionals out there. Much appreciated!
Priscilla
September 1 at 1:23 pm@Ravie – Thanks, I’m a self-taught professional 🙂
@May @Emily – Thanks, you can do this too!
Emily
September 1 at 12:19 pmThese tuna steaks look fantastic! Great job!
bunkycooks
September 1 at 2:53 pmInteresting use of the marinade. I bet it was very good. 🙂
Louise Mellor
September 1 at 4:29 pmau poivre… love those words, don’t they just sound beautiful. hadn’t thought about doing anything au poivre besides a big beefy steak. what a delightful alternative- lighter and healthier, good job…
C’est Si Bon,
~Chef Louise
.-= Louise Mellor´s last blog ..Happy Birthday Lemon Buttermilk Cupcakes =-.
Priscilla
September 1 at 5:41 pm@bunky – Yes, I wanted to think outside of the box – it was very tasty!
@Louise – Thanks so much for the compliment! And yes, “au poivre” just rolls off the tongue – of course, it sounds much better when said with a better French accent than mine 😉
Sommer @ A Spicy Perspective
September 1 at 7:45 pmWhat lovely presentation! I just love a good piece of tuna!
PS~ Make sure to check out my next post (later tonight)…a little surprise for YOU!
Lisa { AuthenticSuburbanGourmet }
September 1 at 8:23 pmLooks like a very tasty dish! My husband would LOVE this! Nice job!
Monet
September 1 at 8:45 pmI love using mustard when I marinate my tuna steaks…we think alike! This recipe is making me want to change plans tomorrow night and stay in and cook! Thank you for sharing another great dish with me!
.-= Monet´s last blog ..Herbed Monkey Bread =-.
Jean
September 1 at 9:18 pmPriscilla, I just posted my entry for the contest, too! Your creation looks great. Very nice!
.-= Jean´s last blog ..Chocolate Pudding- Italian Style =-.
Priscilla
September 1 at 9:56 pmThanks everyone for your kind compliments 🙂
@Sommer – Obviously, I love tuna, too – almost as much as I love surprises!
@Lisa – You have to make it then! My husband loved it, esp. since it was served with a potato 🙂
@ Monet – You’re welcome – but you deserve a night out 😉 Make it next week!
@Jean – Checked out your mini burgers – so cute! Good luck!
indie.tea
September 2 at 2:08 amOoo yum! A steak au poivre I can (I dont eat red meat soooo)…
And it looks so delicious.
.-= indie.tea´s last blog ..Passionfruit-Filled Cupcakes Light-Streaked Skies =-.
Jason's BBQ Adventures
September 2 at 6:23 amAmazing tuna steak! I am always to afraid to try Tuna at home, but might just have to give it a try soon.
Priscilla
September 2 at 8:07 am@Indie – Thanks! Then this tuna is for you 🙂
@Jason – Fish is actually very easy to grill – the key is to not overcook it! Ahi is a bit different because you want it to be pink inside, like a beef steak or else it’s dry and unappealing. But just as some ppl like their steak well-done *gasp*, some people insist on having their fish well done.
averagebetty
September 2 at 12:45 pmThis looks absolutely delicious!!
.-= averagebetty´s last blog ..Toshio Sakamaki – Ozumo Santa Monica =-.
fooddreamer
September 2 at 12:50 pmYou know, I really never cook tuna at home and I should try it. Yours looks so good, it inspires me. The marinade sounds perfect for it, too.
.-= fooddreamer´s last blog ..Make your own Chocolate Chips! =-.
Amanda
September 2 at 7:12 pmWOW I don’t think tuna has ever looked that good before!
.-= Amanda´s last blog ..Peach Almond Bread with Cinnamon Topping =-.
Priscilla
September 2 at 7:58 pm@fooddreamer – Glad to be an inspiration 🙂 Let me know if you try it!
@Amanda – Thank you! It has been one of my cooking goals to find new and creative ways to prepare fish since we’ve been trying not to eat as much meat.
zestycook
September 3 at 4:36 amWOW This looks superb! This is my first visit to your site… I have no idea why. I will continue to visit.
zesty
.-= zestycook´s last blog ..Chicken Fingers… Not From A Box =-.
Magic of Spice
September 6 at 10:04 pmYou know I love ahi… very creative dish, and great photo 🙂
.-= Magic of Spice´s last blog ..Whats on the Side Stuffed Squash Blossoms with Tomato and Pluot Marinara =-.