Tuna Marinated in Grappa with Maple Syrup & Poppy seeds

By • October 11, 2013 0 Comments

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Author Notes: This recipe is my little dedication to a very special person, who is the reason I now love so much this dish.
My holidays in UK & Marinated tuna have become inseparable along the years:)

Thank you, John!
I hope you will now enjoy my version of it.

I have used Grappa in this recipe, but any spirit suits. As for example, John would use a mix of different drinks, my favourite was always Whiskey. I adore the smell and the taste of it:)
Ausra de Araujo

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Serves 4

  • 1 pound Atlantic Bluefin tuna steak
  • 1/4 liter Grappa
  • 1/4 liter Tamari sauce (can be easily switched for a dark soy sauce)
  • 1 teaspoon Olive oil
  • 2 tablespoons Dark Maple Syrup
  • 2 tablespoons Poppy seeds
  • 1 tablespoon Chopped parsley
  • 1 Avocado (to serve with)
  • 1 Cucumber (to serve with)
  • Juice of 0.5 lime to finish
  • Black pepper
  1. Place tuna in a deep bowl and cover with a mix of Tamari sauce & Grappa. Leave refrigerated for about 30min.
  2. Using a silicon brush spread a drop of olive oil in a frying pan, heat it up.
  3. Dry tuna with a kitchen papper.
  4. Continueing using high heat, fry each side for 10 seconds. We want it to be very crispy from the outside and very juicy and tender inside :)
  5. Remove to a plate. Spread the maple syrup around the steak. Cover it with a generous amount of poppy seeds. Slice choosing desired thickness.
  6. Serve with freshly cut avocado & cucumber. Sprinkle with some lime juice and roughly ground black pepper. Decorate with parsley.

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