HotmailDelicious! Steal this tuna steak recipe
Find out how to make this Southern-style seafood dish — from Redbone Alley Bar & Grill in Florence, S.C. — in your home kitchen
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THIS WEEK: Herb Crusted Tuna Steak from Redbone Alley Bar & Grill in Florence, S.C.
Chef Dale Barth adds a lot of true Southern charm to his cooking. Redbone Alley Bar & Grill, located in the small town of Florence, S.C., is affectionately named after his daughter’s Redbone coonhound. Since its opening, in 1993, Barth has opened another location in Columbia, S.C., and five more locations are on the way. From Lowcountry Shrimp to Cajun Fried Quail with traditional Southern sides like cheese grits, garlic mashed potatoes, and sausage gravy, a visit to Redbone Alley feels like grandma’s home cooking with a gourmet touch. Here’s something from Barth’s kitchen for y’all to try at home!
About the chef
Chef Dale Barth's career started in 1982 at the age of 23 with his purchase of a failing fine-dining restaurant, P.A.'s, in Florence, S.C. After years of hard work, P.A.'s became a great success, but Dale and his wife, Leslie, had a dream to create a unique dining concept. Thinking outside the box, they created a kid-friendly restaurant in 1993 that brought an outdoor dining experience indoors. The restaurant was named for Dale's daughter's Redbone coonhound, Clementine, who embodied the slow-moving, quick-witted style that every true Southerner exudes. Her mug has become the widely recognized symbol for Redbone Alley, a sophisticated Southern restaurant.
Now one of the best-loved spots of the South, Redbone Alley was chosen in 2000 by Restaurant Hospitality Magazine as one of its “Concepts of Tomorrow” honorees. Redbone Alley was also voted number one of the top ten eateries on the NASCAR racing circuit. That success spawned a second Redbone Alley in Sumter, S.C. Dale says his philosophy on preparing great food is the same in the restaurant as it is in his own home — “Keep it fresh, simple and downright good.”
(PLEASE NOTE: Amounts listed are for two portions. Increase proportionately according to number of portions desired.)
two portions
INGREDIENTS
1. Grind in a food processor the herbs, lemon juice, garlic, salt and pepper to make a rub.
2. Using your hands, press the herb rub into the tuna steaks well, being sure to coat all the sides of the fish.
3. Let them stand in the refrigerator for 4 to 6 hours so the flavors infuse into the steaks.
4. Prepare a hot charcoal grill.
5. Brush each side of the tuna steaks with olive oil and place them on the grill for 2-3 minutes on the first side.
6. Flip the steaks and grill them on the second side for 2-3 minutes for a good medium-rare. If you’d like to baste the steaks while grilling, simply add a little olive oil to the leftover herb mixture and brush this on the fish as it grills.
7. Be careful not to overcook the tuna, as it easily dries out. Enjoy!
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Redbone Alley Bar & Grill
1903 West Palmetto St.
Florence, SC 29501
843-673-0035
www.redbonealley.com
Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.
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