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GRILLED DOUBLE-THICK TUNA, EAST COAST GRILL STYLE

SERVINGS
Serves 4 Servings
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SERVINGS
Serves 4 Servings
RATE THIS RECIPE
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Ingredients

  • 4 tuna steaks
  • 4 tablespoon sesame oil
  • 3/4 cup pickled ginger
  • 6 tablespoon wasabi powder
  • 3/4 cup soy sauce

Preparation

Baking Directions:

Build a multi-level fire in your grill: Leaving one-quarter of the bottom free of coals, bank the coals in the remaining three-quarters of the grill so that they are three times as high on one side as on the other.

When all the coals are ignited and the temperature is hot (you can hold your hand about 5 inches above the grill grid, over the area where the coals are deepest, for 2 seconds or less), you’re ready to cook.

Brush the tuna steaks lightly with the sesame oil and sprinkle generously with salt and pepper.

Put the steaks on the grill and cook until you have a dark brown, crispy crust on both sides, about 4 to 5 minutes per side.

Now cook the steaks on each of the 4 edges for about 2 minutes trying to achieve the same dark brown, crispy effect.

COOK TO COOK: You’ll need a good hot fire here, because what you want to do is cook the tuna hard on the outside so it gets well seared while you keep it close to raw at the center.

It’s also important to have really thick tuna steaks, basically cut like filet mignon.

Serving Directions:

serve along with the pickled ginger, wasabi and soy sauce.

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