GRILLED YELLOWFIN TUNA WITH A CREAMY HAVARTI SAUCE
Lately we’re seeing many more seafood products labeled “cold-smoked”. This term is misleading and some expect this fish to have a smoky flavor. In our instances, it refers to the new trend in “flash-freezing” or ”super-freezing”. The fish is cut, cleaned, trimmed, vacuum- sealed and frozen at 70 degrees below zero within 4-5 hours of being caught, all right aboard the fishing vessel. This “quick freeze” process (usually within seconds) locks in all the flavor and texture, and allows the fish to keep perfectly for long periods so that the fish maintains that “just like fresh” taste.
Flash freezing has nutritional benefits because it maintains the quality of the product without adding any artificial preservatives, keeping all the natural juices, vitamins and minerals intact. Taste is also superior. The fish is at its peak of quality when it is quick frozen at this super cold temperature, ensuring that it will not suffer freezer burn or deteriorate in quality.
We carry several varieties of this high quality seafood for you to select from, including our two “Grilling” steak fish.
4 8oz. Yellowfin tuna steaks, about 3/4 inches thick
Hegedorns brand salt & freshly ground pepper
1 cup whole milk
1/4 teaspoon granulated onion
4 oz. cream cheese, cubed small
4 oz. Havarti cheese with dill (or jalapeno), cubed small
To Make Creamy Havarti Sauce:
Combine milk and onion in a saucepan, over low heat. When the milk is hot, add the Havarti and cream cheese. Stir with a wire whisk until cheese is melted and creamy. Do not boil!
To Make Tuna Steaks:
Drizzle both sides of the Tuna with a little olive oil and season with salt and pepper. Grill over a prepared med-high heat grill for about 2-3 minutes on each side. Spoon creamy Havarti Sauce over grilled tuna. Serve with sautéed green & yellow squash.
Joan has some great flavored Havarti in our Gourmet Cheese Shoppe. Choose a different flavor if you wish to vary this sauce (it goes great over any fish…and chicken too!).
~ Chef Joe
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