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Tasty Satay Tuna
(Sublime Smoke)
4 tuna steaks, each approximately 1 inch thick
1
⁄4 teaspoon coarse salt
PASTE
1
⁄4 cup peanut oil
Juice and zest of 1 lemon
2 Tablespoons minced fresh cilantro
2 Tablespoons minced fresh mint
1 Tablespoon creamy peanut butter
1 Tablespoon soy sauce
1 Tablespoon minced fresh ginger
2 garlic cloves, minced
Lemon wedges for garnish (optional)
In a food processor, process the paste ingredients to a
thick puree. Rub the paste over the tuna steaks. Wrap
the tuna in plastic and let it sit at room temperature for
30 minutes.
Bring your Hasty-Bake to 225 to 250ºF. Warm a
skillet over high heat and sprinkle in the salt. Add the
steaks and sear them quickly on both sides. Transfer
the steaks to the Hasty-Bake. Cook them until
medium rare (still a pink tint to its warmed through
interior), about 15 minutes. Avoid overcooking the
tuna. Serve hot, garnished with lemons if you wish.
Scallops in Balsamic Vinegar
(Sublime Smoke)
MARINADE
1
⁄2 cup inexpensive balsamic vinegar
1 Tablespoon extra-virgin olive oil
3 plump garlic cloves, minced
1
1
⁄2 pounds sea scallops
1 Tablespoon extra-virgin olive oil
2 Tablespoons minced fresh basil
Coarse salt to taste
Combine the marinade ingredients in a bowl. Place the
scallops in a nonreactive dish or plastic bag and pour
the marinade over them. Marinate the scallops at room
temperature for 30 minutes.
Drain the marinade into a small saucepan. Arrange the
scallops on a small grill rack, grill basket or piece of
heavy-duty foil and transfer them to your Hasty-Bake.
Smoke them until opaque and just barely cooked
through, about 10 to 15 minutes at 225 to 250ºF.
While the scallops cook, boil the marinade over high
heat for several minutes, reducing it until syrupy.
Toss the scallops in a bowl with the oil. Add the basil
and salt and toss again. Drizzle some of the reduced
marinade into the scallops, 1 or 2 teaspoons at a time,
until it just complements but doesn’t mask the
scallops’ sweetness. Spoon the scallops on individual
plates and serve.
Owner’s Guide & Instruction Manual
23
Fish