Imagine transforming your ordinary campfire meal into an extraordinary gourmet experience that will make your taste buds dance and your fellow campers jealous! This Cedar Roasted Tuna Loin isn't just a recipe; it's a culinary journey that combines the primal essence of outdoor cooking with sophisticated flavor techniques. Whether you're a seasoned outdoor chef or a weekend warrior looking to elevate your campfire cuisine, this recipe promises to deliver restaurant-quality seafood right in the heart of nature.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Outdoor
Serves: 2 servings
Ingredients
- 1 tuna loin
- 1 cedar plank, soaked in water
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh herbs (optional)
Instructions
- Begin by preparing your ingredients. Ensure the tuna loin is thawed if previously frozen, and pat it dry with paper towels. This will help achieve a nice sear.
- Soak the cedar plank in water for at least 30 minutes before cooking. This prevents the wood from catching fire and adds a subtle smoky flavor to the tuna. If you haven't soaked it yet, you can do so now while you prepare the other ingredients.
- In a small bowl, combine the olive oil and lemon juice. Whisk together until well blended. This will serve as a marinade for the tuna.
- Brush the olive oil and lemon mixture generously over the tuna loin, ensuring all sides are coated. Season with salt and pepper to taste. If you have fresh herbs, chop them finely and sprinkle over the tuna for added flavor.
- Prepare your campfire or grill. If using a campfire, allow the flames to die down until you have hot coals. If using a grill, preheat it to medium-high heat.
- Once the cedar plank has soaked, remove it from the water and pat it dry. Place the plank on the grill or over the hot coals to preheat it for about 2-3 minutes. You should hear it sizzle slightly.
- Carefully place the marinated tuna loin on the preheated cedar plank. Close the grill lid or cover the plank with a grill-safe lid to trap the smoke and heat.
- Cook the tuna for about 10-12 minutes, depending on the thickness of the loin and your desired doneness. The tuna should be slightly opaque in the center but still moist. Avoid overcooking, as tuna can become dry.
- Once cooked, carefully remove the cedar plank from the grill or coals using tongs. Let the tuna rest for a few minutes before slicing.
- Serve the cedar-roasted tuna loin with your choice of sides, and enjoy the delicious smoky flavor infused by the cedar plank. Garnish with additional fresh herbs if desired.
Tips
- Cedar Plank Selection: Always use untreated, food-grade cedar planks specifically designed for cooking to ensure safety and optimal flavor infusion.
- Moisture Management: Thoroughly soak your cedar plank for at least 30 minutes to prevent burning and create a perfect smoky environment for your tuna.
- Temperature Control: Aim for medium-high heat and watch your tuna closely. The goal is a beautifully seared exterior with a moist, slightly opaque center.
- Herb Enhancement: Experiment with fresh herbs like thyme, rosemary, or dill to complement the natural smokiness of the cedar.
- Resting is Crucial: Always let your tuna rest for 2-3 minutes after cooking to allow juices to redistribute, ensuring maximum tenderness and flavor.
- Backup Plan: Have an instant-read thermometer handy. For medium-rare tuna, aim for an internal temperature of 125-130°F.
Nutrition Facts
Calories: 180kcal
Carbohydrates: g
Protein: 25g
Fat: 9g
Saturated Fat: g
Cholesterol: 45mg
