Soy Ginger-Seared Ahi Tuna |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 8 |
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We had something similar to this on our honeymoon. I love the pickled cucumbers. Prep time does not include marinade time which is either 30 minutes or 2 hours. We usually go with the 30 minute option. Ingredients:
3/4 cup dry sherry |
2 tablespoons soy sauce |
1 tablespoon honey |
1 teaspoon honey |
2 medium garlic cloves, minced |
2 teaspoons fresh lime juice |
1 teaspoon asian chili sauce |
1 teaspoon peeled and finely chopped ginger |
2 ahi tuna steaks (sushi grade) |
1 cup cucumber, sliced paper thin lengthwise and seeds |
1/4 red onion, sliced paper thin |
1/4 cup seasoned rice vinegar |
vegetable oil, for brushing |
2 teaspoons dark sesame oil |
Directions:
1. Combine the sherry, soy sauce, honey, garlic, lime juice, chili sauce, and ginger in small sauce pan. Put the tuna steaks in a baking dish and pour a quarter cup of the marinade over the steaks. Let stand at room temperature for 30 minutes (or refrigerated for up to two hours).
2. Prepare a medium-hot charcoal fire or preheat a gas grill to medium-high. (We like to use our indoor grill pan in the winter - just make sure it is smoking hot.).
3. Remove the tuna steaks from marinade and pat dry. Brush the steaks on both sides with vegetable oil. Grill, turning once, for 3 to 5 minutes on each side. Be careful, as the tuna will get dry if overcooked.
4. Meanwhile, put the remaining marinade in a small saucepan over medium-high heat and cook until reduced to syrupy consistency, about 10-15 minutes. Remove from heat and stir in sesame oil. Serve the tuna teaks with the soy-ginger glaze and top with a heaping portion of the pickled cucumbers.
5. Pickled Cuke Preparation
6. Put the cukes and red onion in a small bowl. Add the vinegar and toss to coat evenly. Cover with plastic wrap and refrigerate for at least 15 minutes or up to 2 days.
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