This morning I had the pleasure of presenting these two BBQ options on CBC's Weekend Morning Show with Kerän Sanders. Very simple to prepare with wonderful results.
1. Tuna Tataki
1 tuna steak (wild caught Ahi Tuna available at Gimli Fish)
½ cup ground nori sheet (try also ground green tea, black pepper, sesame seeds, etc.)
sea salt, to taste
white pepper, to taste
Pat tuna steak dry and press into chosen flavouring. Wrap and chill until ready to serve. Prepare salad and plate. Heat a pan to high heat and drizzle in some sesame oil. Place tuna steak on hot pan and sear each side for up to 1 minute. Remove from heat and let rest. Slice across the bias and place over salad greens or serve on its own with a dipping sauce. (Dipping sauce 1:1 good soy sauce and Mirin)
2. Grilled Pomegranate Chicken (serves 4 as an entrée or 8+ as an appetizer)
8 boneless skinless chicken thighs
1/2 cup Pomegranate Molasses (Available locally at Halal Meats and Specialty Foods on Maryland, Dino's Grocery Mart on Notre Dame)
1/2 pickled lemon, PEEL only, chopped
2-3 tbs Ras el Hanout
splash rose water
1/4 cup olive oil
In a bowl, combine last 6 ingredients. Split chicken by cutting through breast bone and flatten open. Rub spice/pomegranate mixture over chicken on all sides. Chill for a few hours.
Heat up BBQ to high heat. Place chicken on hot grill and sear on both sides for a few minutes. Reduce heat or place on cooler side of BBQ and cook chicken slower, basting until meat is ready to fall off of the bone. Let rest and serve with flat breads, rice and grilled vegetables.