Grilled Tuna Steaks with Andouille Potato Hash
Robust barbecue sauce accents fresh tuna steaks and is drizzled around the plates as garnish. The tuna steaks are served with hash made with andouille, a favorite smoked sausage in Louisiana (other smoked sausage may be substituted). The Creole seafood spice mix may be purchased in groceries; it contains a mixture of salt, paprika, black and white peppers, cayenne, basil, thyme, and oregano.
- Emeril’s Barbecue Sauce
- Ketchup - 6 oz
- Cane syrup - 1 tablespoon (alt. molasses)
- Worcestershire sauce - 1/2 teaspoon
- Garlic - 1/4 teaspoon, chopped
- Brown Sugar - 1-1/2 teaspoons
- Chili powder - 1/2 teaspoons
- Sesame Oil - 1-1/2 teaspoons
- Salt and freshly ground pepper to taste
- Ginger - Pinch of ground
- Onion Powder - Pinch
- Horseraddish - To taste, grated
- Lemon Zest - To taste
- Yellowfin tuna steaks - Four 8-ounce
- Olive Oil - 2 tablespoons
- Seafood Creole spice mix - 4 teaspoons
- Emeril’s Barbecue Sauce (above) - 1 cup
- Andouille Sausage - 1-1/2 cups (alt. smoked sausage), removed from casing
- Onion - 1/2 cup, chopped
- Potato - 1-1/2 cups 1/2-inch cubed, parboiled
- Garlic - 1 tablespoon, chopped
- Green Onion - 2 tablespoons, chopped
To prepare the barbecue sauce: Combine all ingredients in a non-aluminum bowl and mix well. Set aside; use 1 cup when grilling, and the remainder as a sauce.
To prepare the tuna: Prepare a grill for direct heat cooking: Light a charcoal grill and let the coals burn until covered with light grey ash. Or, light a gas grill according to manufacturer’s directions. Place the cooking grate on top and let it heat for a minute or two until hot.
Using 1 tablespoon of the oil, coat the tuna steaks and season each with 1 teaspoon of Creole spice mix. Place the remaining oil in a skillet and heat over medium heat. When the oil is hot, add the onions and andouille sausage. Toss and cook for 2 minutes. Add the potatoes and garlic. Continue to cook while you grill the tuna, stirring occasionally.
Place the tuna steaks on the hot cooking grate and cook for 2 minutes on each side for medium-rare. Baste with barbecue sauce occasionally. Add green onion to the hash and season the hash with Creole seasoning to taste.
To serve: Divide the hash among warmed serving plates. Top each portion with a tuna steak. Drizzle barbecue sauce around the plate as garnish