Dockline Blog

Back to Dockline

Cook Your Catch: Carter Andrews Shares Recipe for Obsessive Tuna

World-class angler delivers a world-class meal.

How-To

Few meals on this earth can rival fresh, well-prepared tuna steaks.

The taste of the firm, protein-packed meat is renowned the world over and is a staple and source of pride at top seafood restaurants. It’s so good, in fact, that many people are intimidated by the thought of cooking it at home for fear their preparation won’t do it justice. Fortunately for us, Carter Andrews, the host of TV’s “The Obsession of Carter Andrews,” has agreed to share his recipe for tuna steaks along with Asian coleslaw, coconut rice and a side of steamed clams – a dinner for six that will melt in your mouth and please even the toughest critic.

Andrews, a Mercury® Pro Team member, has led a life that would be the envy of virtually any angler you could ever meet. Growing up in rural Tennessee, he became an accomplished freshwater angler with an eye toward a career as a tournament bass fisherman. Once he tried fly-fishing, however, he quickly found a new obsession and headed west, eventually becoming a guide in Wyoming. There, he garnered numerous accolades and became a renowned expert in freshwater fly-fishing.

Then a trip to the Bahamas introduced Andrews to destination saltwater angling, and his career took another abrupt turn. Since then he’s become no less than a legend in saltwater, leading expeditions with friends and clients to 15 countries, appearing on the covers of numerous saltwater fishing publications and starting his own television program. He’s also the director of fishing for Islas Secas Resort in Panama. He and his wife, Heidi, and daughters, Payton and Hayley, split their time between Panama and their Wyoming ranch.

To learn more about Carter Andrews, visit theobsessionofcarterandrews.com/. You can also follow him on social media and tell him how your tuna steaks turned out:
Facebook
Instagram
Twitter
 

Grilled Tuna Steaks

Start to finish: 12 to 15 minutes

(Note: Marinate tuna, and prepare sauce and sides before grilling.)

Servings: 6

6 tuna steaks (4 to 6 pounds) sliced 1 1/2 to 2 inches thick

Marinade:

1/4 cup sesame oil

1/2 cup soy sauce 

Wasabi mayo serving sauce:

1 teaspoon wasabi sauce

1/2 cup mayonnaise 

In a bowl, combine sesame oil and soy sauce to create marinade.

On a shallow tray, arrange tuna steaks and coat with marinade. Turn steaks two or three times while preparing the rest of the meal.

In a bowl, combine wasabi sauce and mayonnaise, and mix well. Refrigerate until ready to serve.

Once sides are prepared, heat grill. You want it “good and hot.”

Add steaks. Flip once, cooking until they reach the desired temperature. Note: Tuna cooks quickly, and most people prefer their tuna rare to medium-rare, so take care that you don’t overcook it.

As soon as the steaks come off the grill, plate everything, and add a little of the wasabi mayo to each tuna steak.

 

Asian Coleslaw

Start to finish: 15 minutes (prepare ahead of tuna steaks)

Servings: 6

2/3 head green cabbage

1/4 head red cabbage 

6 green onions 

1 clump cilantro 

2/3 cup almond slivers

2 tablespoons sesame oil (or to taste)

1/3 cup soy sauce

Cracked black pepper

Slice red and green cabbage into thin strips.

Slice green onions and cilantro.

Combine ingredients in a large bowl.

In a skillet over medium heat, carefully roast almond slivers until toasty brown. Let cool and add to the bowl.

Add sesame, soy sauce and cracked black pepper.

Mix well and refrigerate until ready to serve.

 

Coconut Rice 

Start to finish: 25 minutes

Servings: 6

2 cups long-grain white rice 

2 teaspoons coconut oil

4 cups water (or substitute 2 cups coconut milk for 2 cups water)

Salt and pepper

In a medium saucepan, combine ingredients.

Add salt and pepper to taste.

Bring to a boil.

Stir, reduce heat and simmer until rice is done.

 

Steamed Clams 

Start to finish: 15 minutes

Servings: 6

80 to 100 clams (The amount depends on the size of the clams. For littlenecks or cherry stones, this should be enough for six to eight people.)

A few stalks of celery

1 onion 

Melted butter 

Garlic (optional)

Chop the celery and onion.

In a large pot, bring 3 inches of water to a boil.

Add celery, onion and clams.

Cover the pot and steam for 6 to 7 minutes or until all clams are open.

Serve with melted butter and a little garlic to taste. Can be prepared in advance as an appetizer or used as a side dish.

play video
Carter Andrews Shares Recipe for Obsessive Tuna
Back to Dockline

Sign Up For Email

Enter your email address to receive the latest tips, promotions and news from Mercury.

error

Sorry, your browser is not supported

Please consider upgrading to a more up-to-date browser. The most popular browsers are Chrome, Edge, and Safari. Upgrading to the latest version of one of these will make the web safer, faster, and better looking.

(not recommended)


http://www.mercurymarine.com/en/us/dockline/carter-andrews-shares-recipe-for-obsessive-tuna/?article_type%5B%5D=how-to