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Posted on Mar 5, 2014

Grilled Tuna Oscar

Grilled Tuna Oscar

 This was an adaptation of Veal Oscar, a dish supposedly developed for a former king of Sweden.  Step it up a notch with rare, grilled tuna in place of the veal.

Grilled Tuna Oscar
Serves 2
This is a great special-occasion dish, and it comes together quickly. If you enjoy seafood, you will like this adaptation.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
1265 calories
3 g
772 g
71 g
148 g
41 g
665 g
1198 g
1 g
2 g
24 g
Nutrition Facts
Serving Size
665g
Servings
2
Amount Per Serving
Calories 1265
Calories from Fat 625
% Daily Value *
Total Fat 71g
109%
Saturated Fat 41g
205%
Trans Fat 2g
Polyunsaturated Fat 5g
Monounsaturated Fat 19g
Cholesterol 772mg
257%
Sodium 1198mg
50%
Total Carbohydrates 3g
1%
Dietary Fiber 1g
3%
Sugars 1g
Protein 148g
Vitamin A
54%
Vitamin C
16%
Calcium
29%
Iron
51%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2-4 tuna steaks
  2. 4-5 asparagus spears per steak, steamed
  3. ⅓ cup lump crabmeat per steak
  4. 2 tablespoons butter
For the sauce
  1. 3 large egg yolks, at room temperature
  2. juice of one lemon (about a quarter of a cup)
  3. ¼ teaspoon salt
  4. ¼ teaspoon ground white pepper
  5. 4 ounces salted butter, heated until hot to the touch
Instructions
  1. Lightly oil a grill pan and heat it over medium-high heat. Pat the tuna steaks dry and place them on the pan. Grill each side until it appears cooked most of the way up–you want a thin band of pink still left in the center of the fish. The cooking time will vary according to the thickness of the steaks.
  2. While the fish is grilling, warm the asparagus and the crabmeat in the two tablespoons of butter. I use a medium skillet and place the crab on one side and the asparagus on the other.
  3. To make the sauce, place the egg yolks, lemon juice, salt, and white pepper in a blender and blend until smooth. Drizzle in the hot butter with the blender running. If you want to add fresh herbs, like tarragon, stir them in at the end.
  4. To assemble, place a grilled tuna steak on each serving plate and top with some of the warmed asparagus and crab meat. Drizzle with the sauce and serve.
Notes
  1. This is not a difficult recipe, but you do have to time things properly to keep everything hot. Pre-steam the asparagus and then briefly reheat it in a pan with a little butter, and heat the crabmeat in the same pan. You can do this while the tuna is grilling, and make the blender hollandaise at the same time.
Adapted from Seasonal & Savory
beta
calories
1265
fat
71g
protein
148g
carbs
3g
more
Adapted from Seasonal & Savory
Ohana Sportfishing Adventures http://www.ohanasportfishing.com/