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Phil Anderson Harris Teeter

Director of Fresh Foods, Harris Teeter

http://www.harristeeter.com/meal_planning/chef_phil/  

Chef Philip Anderson studied at culinary institutions all over the world including Culinary Institute of America and School for American Chefs and has worked in places including Le Deli Rive in Switzerland, Relais, and Hacienda De Los Morales in Mexico City.  He assisted Team USA in the 1992 Culinary Olympics in Germany and was a featured Guest Chef at the Aspen Food and Wine Festival.  Chef Phil is currently the director of fresh foods at Harris Teeter and oversees Harris Teeter's stores that feature freshly prepared foods and pastries by culinary trained talent.  Chef Phil cooks in a style he refers to as internationally fresh, using high quality ingredients to create ethnic style foods with a rustic presentation.  He enjoys preparing challenging menu items including stuffed pastas, timbales, tortes, sauces, spice blends, bread ands clafouti that express exceptional flavor notes.   

Grilled Yellowfin Tuna with Lemon and Garlic

Chef Phil Anderson demonstrates how to make grilled yellowfin tuna with lemon and garlic.

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Grilled Yellowfin Tuna with Lemon and Garlic

Ingredients

(Serves 2)

2 tuna steaks, about 1-inch thick                                 

The juice of one lemon

1/2 teaspoon lemon zest

1 tsb garlic, crushed and chopped

1/4 Cup Extra Virgin olive oil

Instructions

Arrange fish in a shallow, non-reactive dish. Whisk together marinade ingredients in a small bowl reserving the zest; pour over steaks. Cover and refrigerate for 1 to 1 1/2 hours, turning frequently. Place fish on a well-greased grill or grilling basket and grill over medium coals for about 3 to 4 minutes, basting frequently with marinade. Turn and cook for 3 to 4 minutes longer, or until fish is nicely grilled on the outside but still pink or somewhat translucent in the center. Place on serving dish and top with zest.
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Transcripts

Phil Anderson: Hi! I am Chef Phil from Harris Teeter, and today it's a great day for grilling. It's just beautiful out here and we're going to do a grilled tuna, yellow-fin tuna. We're going to use direct heat. Now when you are char-grilling, there's two kinds of heat; direct and indirect and most of the time, I use both the methods, but this time, I'll go straight off because the fish cooks so fast. How I prepped this, the yellow-fin, was I took some garlic, chopped it up really nicely, a teaspoon of chopped garlic or two cloves and then I put some lemon zest and lemon juice, one lemon and then olive oil, a quarter of a cup and I marinated that. Now I had to flip it over once in a while so I had to go back into the reach and flip it over and you do it for about an hour-and-a-half but you want to keep on flipping it so that each side gets a little bit of the marinade. This will serve two people, there are two six-ounce steaks and it's got nice flavor. So we're going to grill this now at about 450 degrees. You always want to use a spatula or tongs; so I never want to use a fork to pierce the food. Hear that sizzle and I don't want to cook it till it's really well done. It eats like meat like a fillet mignon. So if you like your fillet mignon rare, you like your tuna rare. If you want your fillet medium rare, same thing. I keep it there for about two minutes and now I'm going to turn it up over to get a nice grill mark on it. If it sticks then it's not ready to go. Proteins won't allow in it to go. This is not stick and I am going to live it there for a little longer. This one does not, I want to let go. So we won't force it. This one looks like I don't have too much of a problem, a little bit. There we go. This one is just working with me; look at that, isn't that beautiful? When I turn it again, so you see how easy it's got to go. If it sticks, it's not ready to be turned. Now we have to wait a little longer here because bars need to do their job, that's going to taste really nice. So I am ready. I am ready for this. Okay, well there you are, a grilled tuna. It's just fantastic with the citrus in it, it's like the fillet mignon and sea food, the yellow-fin tuna. This is a fantastic marriage with Simi Sonoma County Chardonnay. The Chardonnay offers a well-balanced oak, butter and it marries really well with the citrus of the grilled tuna. Enjoy!