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Recipes from the Grapevine Cottage

Recipes --> Main Courses --> Grilled Tuna

Grilled Tuna

Here are some hints for great grilled tuna.

Serves 4

4 6- 8-ounch sushi grade tuna steaks, make sure they are bright red and firm (yellow fin is also great prepared this way)
sesame oil
sesame seeds
wasabi powder or paste - Japanese green horseradish
shaved pickled ginger - pink shaved ginger like served with sushi
1/4 cup soy sauce

The Tuna

This works best on a gas grill, but charcoal is "ok" if you watch it more closely. Wash the tuna steaks and pat them dry. Rub each side lightly with sesame oil, sprinkle with sesame seeds and pat again to make sure the seeds stick. Warm the grill on high until the grates are good and hot. Turn it down to medium, spray the grate well with Pam or wipe with oil, and place fish on the grill. Turn once after about one minute, and grill for about another two minutes. This grilling time should result in nice, rare tuna. Don't be afraid to make a cut in your steak to check. For those who prefer their tuna a little less "bait like" leave steaks on for a few more minutes. But remember, cooking will continue after taken off the heat and medium rare on the grill will often arrive at the table cooked through.

The Sauce

Place soy sauce in a mixing bowl or large cup measure and mix it with wasabi, to taste, until the wasabi is fully dissolved. This is very hot stuff. You just have to play with it until you hit a combination you think everyone will tolerate. Remember, any real "chili heads" can always add more wasabi. We serve this individually in small ramekins with plenty of the pickled ginger on a saucer. Include a small piece of ginger and a dip of wasabi/soy with each bite - wonderful!

We serve this with brown rice and fresh steamed asparagus. I would normally think of a Chardonnay with tuna; however, we had an obligation to taste Pinot Noir that night (it's tough, but someone has to do it). I knew I would like the combination, since I drink red wine with anything. However, even Linda liked the fruity, spiciness of the Pinot with the tuna.