The Beer Fox says, “This succulent tuna is dressed in a complex blend of Canadian sweetness with an exotic touch of the Pacific tropics. An elegant dish, requiring a minimum of preparation time.”
Selected Brew: McAuslan Apricot Ale - McAuslan Brewing Company, Montreal, Quebec, Canada
Style: Fruit Ale – Reddish Gold in color – An intense apricot flavor within an enticing blend of barley malts and malted wheat; a clean fruit finish.
4 ahi tuna steaks, boneless and skinless (1-inch thick)
2 tablespoons butter, melted
¼ C. granulated sugar
¼ C. teriyaki sauce
½ C. McAuslan Apricot Wheat Ale
¼ teaspoon ground ginger
1 papaya, peeled and seeded
1 pineapple, peeled and cored
2 teaspoons apricot marmalade
2 kirby cucumbers, unpeeled and sliced, for garnish
grape tomatoes, for garnish
In medium saucepan, blend together sugar, teriyaki sauce, McAuslan Apricot Wheat Ale, and ginger. Stirring continuously over medium-high heat, bring mixture to a boil. Continue boiling, stirring, until sugar is dissolved and mixture thickens and is reduced to about ½ cup. Keep warm over very low heat.
Prepare tuna steaks by brushing each side with butter. Grill outdoors, 4-6 inches from hot hickory coals, for about 3 minutes. Turn and grill 3 minutes, or until tuna flakes with a fork.
To serve, arrange tuna on platter. Glaze with warm McAuslan Apricot Ale sauce. Top with sliced papaya, pineapple and apricot marmalade. Garnish with cucumber slices and grape tomatoes.
* Health Benefit: Rich in protein, vitamin A, B-complex vitamins, phosphorus, magnesium, iron, potassium