Few meals on this earth can rival fresh, well-prepared tuna steaks.
The taste of the firm, protein-packed meat is renowned the world over and is a staple and source of pride at top seafood restaurants. It’s so good, in fact, that many people are intimidated by the thought of cooking it at home for fear their preparation won’t do it justice. Fortunately for us, Carter Andrews, the host of TV’s “The Obsession of Carter Andrews,” has agreed to share his recipe for tuna steaks along with Asian coleslaw, coconut rice and a side of steamed clams – a dinner for six that will melt in your mouth and please even the toughest critic.
Andrews, a Mercury® Pro Team member, has led a life that would be the envy of virtually any angler you could ever meet. Growing up in rural Tennessee, he became an accomplished freshwater angler with an eye toward a career as a tournament bass fisherman. Once he tried fly-fishing, however, he quickly found a new obsession and headed west, eventually becoming a guide in Wyoming. There, he garnered numerous accolades and became a renowned expert in freshwater fly-fishing.
Then a trip to the Bahamas introduced Andrews to destination saltwater angling, and his career took another abrupt turn. Since then he’s become no less than a legend in saltwater, leading expeditions with friends and clients to 15 countries, appearing on the covers of numerous saltwater fishing publications and starting his own television program. He’s also the director of fishing for Islas Secas Resort in Panama. He and his wife, Heidi, and daughters, Payton and Hayley, split their time between Panama and their Wyoming ranch.
To learn more about Carter Andrews, visit theobsessionofcarterandrews.com/. You can also follow him on social media and tell him how your tuna steaks turned out:
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Grilled Tuna Steaks
Start to finish: 12 to 15 minutes
(Note: Marinate tuna, and prepare sauce and sides before grilling.)
Servings: 6
6 tuna steaks (4 to 6 pounds) sliced 1 1/2 to 2 inches thick
Marinade:
1/4 cup sesame oil
1/2 cup soy sauce
Wasabi mayo serving sauce:
1 teaspoon wasabi sauce
1/2 cup mayonnaise
In a bowl, combine sesame oil and soy sauce to create marinade.
On a shallow tray, arrange tuna steaks and coat with marinade. Turn steaks two or three times while preparing the rest of the meal.
In a bowl, combine wasabi sauce and mayonnaise, and mix well. Refrigerate until ready to serve.
Once sides are prepared, heat grill. You want it “good and hot.”
Add steaks. Flip once, cooking until they reach the desired temperature. Note: Tuna cooks quickly, and most people prefer their tuna rare to medium-rare, so take care that you don’t overcook it.
As soon as the steaks come off the grill, plate everything, and add a little of the wasabi mayo to each tuna steak.
Asian Coleslaw
Start to finish: 15 minutes (prepare ahead of tuna steaks)
Servings: 6
2/3 head green cabbage
1/4 head red cabbage
6 green onions
1 clump cilantro
2/3 cup almond slivers
2 tablespoons sesame oil (or to taste)
1/3 cup soy sauce
Cracked black pepper
Slice red and green cabbage into thin strips.
Slice green onions and cilantro.
Combine ingredients in a large bowl.
In a skillet over medium heat, carefully roast almond slivers until toasty brown. Let cool and add to the bowl.
Add sesame, soy sauce and cracked black pepper.
Mix well and refrigerate until ready to serve.
Coconut Rice
Start to finish: 25 minutes
Servings: 6
2 cups long-grain white rice
2 teaspoons coconut oil
4 cups water (or substitute 2 cups coconut milk for 2 cups water)
Salt and pepper
In a medium saucepan, combine ingredients.
Add salt and pepper to taste.
Bring to a boil.
Stir, reduce heat and simmer until rice is done.
Steamed Clams
Start to finish: 15 minutes
Servings: 6
80 to 100 clams (The amount depends on the size of the clams. For littlenecks or cherry stones, this should be enough for six to eight people.)
A few stalks of celery
1 onion
Melted butter
Garlic (optional)
Chop the celery and onion.
In a large pot, bring 3 inches of water to a boil.
Add celery, onion and clams.
Cover the pot and steam for 6 to 7 minutes or until all clams are open.
Serve with melted butter and a little garlic to taste. Can be prepared in advance as an appetizer or used as a side dish.
