Spring Hill Ranch Korean-Style Grilled Tuna Steaks
This one includes a Korean-style marinade that can also be used as a basting sauce. Be careful with it, though, as marinating it too long will give you a mushy texture that you really don't want.
(Prep time includes marinating time)
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- 1/2 c
- soy sauce (low-sodium is fine)
- 2 Tbsp
- sesame oil
- 2 Tbsp
- granulated white sugar
- 1 Tbsp
- toasted sesame seeds
- 1 tsp
- minced fresh ginger
- 3 clove
- garlic, minced
- 1/4 tsp
- kosher salt (only if low sodium soy sauce is used)
- 1/2 tsp
- freshly coarse-ground black pepper
- 1" thick tuna steaks, 1/4-1/2 pound each
1In a small mixing bowl or 2-cup measure, whisk together the soy sauce, sesame oil, sugar, sesame seeds, ginger, garlic, salt and pepper.
2Place the tuna steaks in a zip-lock bag and pour in the marinade, being sure each steak is coated. Seal the bag, refrigerate, and let the tuna marinate for 1 to not more than 1 1/2 hours, turning it occasionally. DO NOT OVER-MARINATE.
3Preheat your grill for high heat. Use a wire brush to make sure your grill is clean of any residue. Use tongs and paper towel to apply a liberal coating of vegetable or canola oil to the grill. You can either discard the marinade or place it in a small pan and boil it down a little to use as for a basting sauce.
4Grill the tuna for 1 1/2 to 2 minutes on each side. The "cooked" portion should extend only about 1/4" into the steak on each side, with pink and some red in the center. And trust me, the more red, the better. Please, oh please, do not over-cook this wonderful piece of tuna!