OK, what to do with the tuna? 1-1/2 pounds was 2 thick steaks, looking to divide it up for 4 people.

So I cut it in 2″ squared, cut a large sweet onion in 8 wedges, and marinated it in the following:

Bourbon Grilled Tuna

• 1-1/2 lbs tuna, cut in 2″ cubes
• 1 large sweet onion, cut in 8 wedges
• 1/4 cup olive oil
• 1/4 cup soy sauce
• 1/4 cup bourbon

Mix the liquid ingredients in a 1 gallon ziplock bag. Add the tuna and mix to coat. Add the onion and gently mix it in. Seal the bag and lay on its side in the fridge.

Marinate for 40 minutes, flipping the bag over every 10 minutes.

Place the tuna and onion on skewers. I do the onion separately as I cook it longer.

Grill over low heat for 10 minutes, flipping once. Remove the tuna before it is fully cooked — the pieces should be pink in the middle. NEVER fully cook the tuna. It will be dry and tasteless before you serve it. I tent the tuna with foil while the onion cooks, by the time it is served the tuna is cooked through and moist.

Leave the onion for another 5 minutes after removing the tuna from the grill.

Notes:

Should have done 2 lbs. There were no leftovers.

Cazón en Adobo (Marinated Fried Fish)

• 1-1/2 lb bone-free fish, such as dogfish or monkfish
• 3 Tbsp olive oil
• 5 Tbsp wine vinegar
• 1 Tbsp water
• 3 cloves garlic, chopped
• 1/4 tsp paprika
• 1 tsp oregano
• 1/4 tsp ground black pepper
• 1/2 tsp salt
• flour
• olive oil for frying

While this is usually made with dogfish, a kind of shark, any solid-fleshed fish, such as monkfish, is good.

Cut the fish into 1-1/2″ cubes, discarding any skin and bone. Put it in a glass or ceramic bowl. Mix together the oil, vinegar, water, garlic, paprika, oregano, pepper and salt. Pour over the fish and mix well. Marinate for at least 6 hours or overnight.

Drain the fish well. Dredge it in flour and fry the pieces a few at a time in hot oil until golden and crisp. Drain on paper towelling and serve hot. Makes about 45 pieces.