Grilled Tuna Steaks
The summer is officially here, and that means is it time to grill! Tuna steaks are a delicious diversion from the standard, and will leave you satisfied yet not heavy and dragging the next day like beef. Tuna steaks are readily available now. Look for a deep burgundy, almost blue, lean cut. Wild caught is best, but sustainably and ethically farmed (which you often find at Whole Foods) is good too. Tuna is often flash frozen on the fishing boats, which is actually a good thing- kills all the bad things you don't want in the fish. Tuna is easy to prepare and cooks quickly. Serve with rice noodles and veggies for a whole meal- the marinade below makes a great sauce too! Enjoy!
- ¾ cups teriyaki sauce or peanut sauce
- 2 tablespoons soy sauce
- 2 tablespoons fresh maple syrup (try Trees Knees Spicy Maple by Bushwick Kitchen)
- 1 tablespoon rice wine vinegar
- 1 tablespoon canola or safflower oil
- 1 tablespoon sesame oil
- 1 tablespoon Sake, mirin, Sherry, or white wine
- 3 garlic cloves, minced
- a 1-inch piece fresh ginger root, peeled and grated
- 2 scallions, chopped fine
- 4 8-ounce tuna steaks
- In a large shallow dish store together all ingredients except the tuna until combined well, and then add the fish.
- Marinate the fish, covered and chilled, turning occasionally, at least 1 to 2 hours.
- Prepare grill and cook over medium to medium-high heat.
- Grill fish on an oiled rack for approximately 5-6 minutes per side for medium rare, or until desired doneness.
- After removing from grill, allow 5 minutes to rest before serving.