Grilled Barbecued Tuna
Mustard-based sauces are characteristic of South Carolina barbecues. Tuna takes on Southern tastes with this honey-mustard sauce, and the smoky country ham-green onion butter that tops it. Other smoked hard-cured type of pork (ham) may be used, including Louisiana’s tasso.
Ingredients
- Mustard Barbecue Sauce
- Cider Vinegar - 1 1/4 cups
- Prepared mustard - 1-1/4 cups, French’s is suggested
- Ketchup - 1/4 cup
- Honey - 1/2 cup
- Water - 1/2 cup
- Worcestershire Sauce - 1 tablespoon
- Tabasco Hot Sauce - 1 tablespoon
- Country Ham-Green Onion Butter
- Chicken Stock - 1 cup
- Country Ham - 4 ounces, julienned
- Unsalted Butter - 1/2 cup (1 stick)
- Scallions - 1/2 cup, chopped
- Tuna and Oysters
- Oysters - 24
- Cornmeal - 2 cups
- Vegetable Oil - 4 cups
- Portions of Tuna Loin - 4 5-ounce
- Olive Oil - 2 tablespoons
- Sea salt and freshly cracked pepper - 1/4 cup
- Vegetable Oil - 2 tablespoons
- Scallions - 1/4 cup, chopped, for garnish
Instructions
To make the barbecue sauce: In a medium nonreactive saucepan combine the ingredients and bring to a boil over medium-high heat. Reduce the heat to low and simmer for 15 minutes. Set aside and cool before using.
To make the butter: In a small saucepan heat the stock over medium-high heat. Add the ham and cook until the stock has thickened and reduced by half. Whisk in the butter, add the green onions, and cook over medium heat for 1 minute. Remove from heat and set aside to cool.
To prepare the tuna and oysters: Dredge the oysters in the cornmeal. Heat the oil to 375 F, or until a bread crumb turns brown in 10 seconds. Add the oysters and fry until lightly browned and golden. Remove from the pan with a slotted spoon and drain on a rack. Keep the oysters warm by covering loosely with aluminum foil.
Rinse the tuna portions and pat dry with paper towels. Lightly brush the tuna with the olive oil and coat with the cracked pepper. Place a large saute pan or skillet over high heat for 3 minutes. Add the oil and place the tuna portions in the pan. Sear the tuna on one side for 2 minutes, then turn with tongs and cook for 2 minutes on the other side, or until medium-rare. Reduce heat to medium and add 1/4 cup of barbecue sauce to the pan. Cook just until the tuna is glazed with sauce. Immediately remove the tuna from the pan and set aside.
To assemble: Place 2 tablespoons of barbecue sauce in the center of each plate. Place the tuna on the sauce and top with 6 oysters. Divide the prepared butter into equal portions and place it on top of the oysters. Garnish with a tablespoon of chopped green onion.
