107 CANE-SEARED TUNA STEAK MACALUSO | Hooks, Lies & Alibis with Chef John Folse | LPB
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Wednesday, November 14, 2018
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Prep Time: 1 Hour
Yields: 6 Servings

This recipe was submitted by Chris Macaluso of Baton Rouge, La. His intent was to make a unique sweet and sour flavoring that would create a caramel crust on the outside of tuna. He played around with the recipe until he got it right, and boy, did he get it right!

6 (6–8 ounce) tuna steak, sliced about 1-inch thick
½ cup Steen’s® cane syrup
1 cup olive oil
3 tbsps thinly sliced garlic
2 tbsps crushed red pepper
3 tbsps lemon juice
salt to taste
granulated garlic to taste

In a large sauté pan, heat oil over medium-high heat to 200°F. Add garlic and crushed pepper and allow garlic and pepper to infuse oil. Do not burn. Remove from heat, stir in cane syrup and allow to cool. Set aside 2 hours for flavor to develop. When ready to cook, preheat charcoal grill for high heat according to manufacturer’s directions. Rinse steaks well under cold running water, pat dry with paper towels then place on cookie sheet. Sprinkle with lemon juice and using your fingers, rub well into fish. Set aside and let rest 10 minutes. Season tuna well using salt and granulated garlic.
When ready to grill, coat steak well in oil and garlic mixture. Sear on hot grill 1–2 minutes on each side, turning once. Baste with oil mixture during cooking process. To serve, place a tuna steak on center of a 10-inch plate and top with 1 teaspoon of marinade and oil.

Recipe submitted by Chris Macaluso, Baton Rouge, La.

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