Grilled Ahi Tuna
by Ray Ching
Marinade:
- 1/2 cup sesame oil
- 1/2 cup vegetable oil
- 1/2 cup soy sauce
- 1/2 cup rice wine (sweet mirin)
- (optional) Chopped green onions
- 1 tbsp peeled, thinly sliced ginger
- 2 medium cloves
- coarsely chopped garlic
- Juice of 2 limes
Marinade: Combine oils, soy sauce, wine, ginger, garlic, onion and lime juice in a covered container. Refrigerate at least 3 hrs to overnight. Taste and adjust if necessary.
Fish:
- 2oz sesame seeds
- Ahi tuna fillets 6-8 oz each
- lime slices for garnish
Fish: Preheat oven to 300 degrees. Toast sesame seeds on cookie sheet for 3-5 minutes. Preheat grill or broiler for 20 minutes. Place tuna fillets in an 11×7x2″ pan. Pour the marinade over the tuna, reserving 1/3 cup to spoon over the finished fish. With a little vegetable oil on a clean cloth, wipe the preheated grill from the back to the front. The grill will be the right temperature if you can place your hand over the white ash coals, about 1″ from the grill and count “one-one-thousand”. Measure tuna at the thickest point and cook 8 minutes to the inch for medium. Turn the fillets and brush on some of the marinade while the fish is cooking. Serve on a warm platter with lime slices, top with green onions if desired and add a dusting of sesame seeds and the reserved marinade, heated if desired.
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