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Grilled albacore tuna steak recipes add flair to your dinner table. Asians have a way of spicing up any fish dish with their own wasabi powder. This is a Japanese horseradish and many chefs today use this spice to bring a very unique flavor to tuna steak.

Here is just once example of grilled albacore tuna steak recipes that use the spice above. You will need to have the following ingredients to prepare this delectable meal; tuna steaks, cup of teriyaki marinade, 4 ounces of butter or margarine, 1 tablespoon of wasabi powder, 2 chopped green onions, 1 tablespoon of olive oil, peanut oil, or vegetable oil, salt and pepper. First you will need to marinate your tuna steaks in the teriyaki marinade. You should place the tuna steaks in the marinade and turn to coat the entire steak in the marinade. Marinate for at least one hour in a covered dish in the refrigerator. You can marinate overnight if you prefer. When you ready to cook your meal, mix together the wasabi powder and green onions in a bowl and set aside. Get your grill ready; lightly brush your tuna with the oil and season with the salt and pepper. You can use the remaining marinade to baste your tuna steaks while they are grilling. Grill your tuna steaks to desired doneness and serve with the butter.

Instead of using the wasabi butter recipe for your grilled albacore tuna steak recipes you can make your own unique sauce to accompany your delicious meal. You may enjoy a spicier sauce, if so you should try this one. You will need 1/3 cup of your favorite steak sauce, cup of ketchup, 1 tablespoon of hot sauce or pepper sauce, cup butter of margarine melted, 1 tablespoon of vinegar, salt, and teaspoon of curry powder. Mix all of these ingredients together and use as a marinade. Also baste your tuna steaks while grilling.

About the Author

Hans is owner and one of the editors of: Steaks Guides, a Collection of Free Steak Recipes

Written By: Hans Dekker

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Summer time is great for barbequing, but arent you tired of burgers and hotdogs? At your next party why not try something a little classier. This scallop recipe is so easy, but so good. If the weather doesnt cooperate, you can also pan sear the scallops without the skewer. Either way this dish will make your parties the most popular in the city. Be patient with the sauce making sure to reduce the liquid as direct or the sauce will be too thin. You can substitute shrimp and other seafood with this recipe as well. Enjoy!

Serves 4 – 6

1 lb Scallops (10/20 count)

1 cup Olive oil

2 tsp. Kosher salt

2 tsp. Pepper

1 cup Ginger-lime sauce

2 Tbsp. Fresh parsley chopped

1 ea. Lime – sliced

Begin by soaking 8 bamboo skewers in water for 30 minutes. Rinse scallops and thread on skewer so they lie flat. Pat dry and brush with olive oil; season with salt and pepper. Place scallops on a greased hot grill. Cook turning once until scallops are done (about 4 -7 minutes). Transfer to a serving dish and top with Ginger-lime sauce. Garnish with chopped parsley and lime slices.

Ginger-Lime Sauce

Yields 1 cup

1 cup Clam juice

1 cup White wine

2 Tbsp. Fresh lime juice from one lime

2 Tbsp. Shallots minced

1 tsp. Ginger peeled and minced

1 tsp. Lime zest minced

1 cup Heavy whipping cream

4 Tbsp. Butter unsalted, chilled

In a sauce pan over medium high heat add clam juice, white wine, lime juice, shallots and ginger. Reduce liquid by half. Add lime zest, cream and reduce to cup. Turn down to low and while stirring add the butter one tablespoon at a time until butter is incorporated.

Chef Richard has served in some of the finest restaurants in Washington State and is the author of the ebook Chefs Special. You can find more free recipes and order the ebook at http://www.csrecipes.com

Written By: Richard Massey