Submitted by John Nelson, Chef and Former Staff Member at Newman's Fish Market and Newman's Grotto in Eugene
Prep Time: 20-30 Minutes; Cook Time: 4 Minutes
1 fresh loin of tuna
1 teaspoon of harissa or sambal (hot spicy sauce)
¼ cup orange juice
1 teaspoon caraway seed
1½ teaspoon coarse salt
¼ cup olive oil
Albacore is one of the fastest fish in the sea is also one of the fastest fish to cook so don’t overdo this tuna. Also, take care not to over-marinate this fish.
Mix all the marinade ingredients together. Pour the sauce over the tuna, coating both sides, and marinate the albacore for no more than an 30 minutes --- or the citrus will begin to cook the fish and you will have made ceviche.
Lightly grease your grill with olive oil and preheat the grill on high temperature.
Grill each side of the tuna for about 2 minutes just enough to caramelize the sugars in the juice. The middle of the tuna should still be rare to medium rare for the best flavor.
Let tuna stand for a few minutes, slice and serve.