Drunkin Yellow Fin

Why is it that I love to cook with spirits.  I haven’t figured it out but I do on a regular basis.  Crown Royal Whiskey is one of my favorite cooking ingredients for reducing mushrooms or making a sauce similar to a Marsala Wine sauce.  A few weeks ago, I wanted to do something different with Yellow Fin Tuna.  So, here was invented Drunken Yellow Fin.  From now on anything I make with spirits as an ingredient will probably be called “Drunkin Something”.  What is really funny is that I do not even like the taste of most alcohol unless it’s in food.  Now, wine is a different story.  Maybe that’s why the booze is in the food and the wine is in my glass.

To start, we create a marinate for the Tuna.  It’s composed of:

2- 8 ounce Yellow Fin Tuna Steaks
1/2 cup Royal Crown Whiskey
1/2 tablespoon Old Bay Lemon & Herb Spice
1/2 teaspoon salt

Place these ingredients in a shallow bowl and then add the yellow fin tuna.  Turn tuna a couple of times in the marinate, then refrigerate for around 30-60 minutes.  Turn the tuna every 10-15 minutes depending on how long you want to leave in the fridge.

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Place the lovely tuna on a thoroughly heated medium-high grill.  You could also use a grilling pan if you do not have a gas grill readily available.  Add the following two ingredients after placing the fish on the grill.

1/2 teaspoon chopped basil
freshly ground salt and pepper to taste

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Cook the tuna for 5-7 minutes on each side.  Halfway through the first 5-7 minutes turn the tuna clockwise on the grill so that it scores both directions, horizontally and vertically.

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If the fish appears to be getting dry, spray with a little olive oil to keep it moist as it cooks to a light pink center.  You may want to turn down the heat to medium if it’s cooking to hot.   It’s a  fine balance.  If you take it off too soon then the fish will be undercooked.  Well, some of you may like sushi so this would be okay for you.  We like it cooked medium so that the tuna is still pink in the center but not dry on the outside.  I can highly recommend a great cookbook; “Timing is Everything” by Jack Piccolo to help with determining cooking times.

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I place the finished tuna in a foil wrap and then added a little more Crown Royal.  While the rest of the meal finished up the tuna rested for around 5 minutes in the foil.  Turned out quite well for another new drunkin experiment.

If you like this recipe from KCinAZ, then give me a like or comment on this post. 😀 I’ll try to give you more fun recipes.

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Categories: Fish / Seafood

Author:kcinaz

Lets talk about the two sides of me. I am a Gemini just so you know. The first side of me is the cooking and entertaining part. This is a major part of my life and I wouldn't be fulfilled without it. Of course, we all have to eat, but the main part of cooking for me is entertaining and sharing fun and flavorful foods with great friends. Dinner parties, happy hours and well, most anything to do with food is where I begin to enjoy. My other side, the artsy side is a craving for art, painting and photography. Maybe this is my Gemini left side of the brain?? Since starting to write a Blog I've picked back up what hubby calls my big ass camera and started carting it around again. He’s always afraid I will ask him to carry it. I keep thinking that when I retire (?#&*!!!) that I will have time to read all the photography books in my library and become a superb photographer. Wishful thinking.

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2 Comments on “Drunkin Yellow Fin”

  1. LGinTO
    August 23, 2013 at 1:34 pm #

    Hi Karen,

    Really liked how you expressed this recipe … Great written description, great photos and your wonderful humour! Will definitely try this one myself.

    Like

Trackbacks/Pingbacks

  1. Timing is Everything by Jack Piccolo | KC in AZ - August 26, 2013

    […] it’s the best cookbook around for reference.  Want to know how long to cook the tuna in my “Drunkin Yellow Fin Tuna” or the Beef Tenderloin in  “Beef Tenderloin, Port Mushroom Gravy and Red Potatoes –  Date […]

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