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!
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
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.