I'm a big fan of Ahi or yellowfin tuna. Not as popular in Japan as bonita or big eye, it's never the less one of my all time favorites for sushi and sashimi. Costco carries nice 2" thick steaks so picked up a couple of 2 pounders over the weekend. I'd been to a Japanese restaurant a few months ago and wanted to recreate this dish at home, I think I got it pretty close. Wife and kids liked it and they're a pretty tough crowd to please !!
The tuna was grilled hot and fast. You need to be careful not to overcook it, it turns dry and tasteless. If you're at all squeamish about raw fish then move onto salmon or something else that can take additional cooking.
The marinade is designed to amp up the umami note on the surface of the fish. I used a white miso paste, soy sauce, sesame and a variety of other flavor enhancers to give it a little heat and a little sweet. Fast grilling at 400* made it a quick and easy meal.
Course: Dinner or lunch
Cuisine: Asian Japanese
Makes: 3-4 servings
Takes: 1 hour to prep and 10-12 minutes to cook
Ingredients
2 pound Ahi tuna steak
For the Marinade
4 tablespoons rice vinegar or mirin
3 tablespoons white miso paste
3 tablespoons light soy sauce
1 tablespoon sambal
1 tablespoon sriracha
2 tablespoons honey
1/2 teaspoon sesame oil
2-3 tablespoons raw or toasted sesame seeds
Method
1) Combine the marinade ingredients in a large bowl. Whisk until everything is combined into a slurry.
2) In a separate pan or dish, place the tuna and liberally coat all sides with the marinade. Refrigerate for at least 20 minutes or up to 1 hour. Turn and re-coat the fish during the marinade ensuring even penetration.
3) While waiting on the marinade to work, in a small pan toast the sesame seeds over medium heat for about 5 minutes. Do not overcook, just get them warm and toasted. Empty them onto a cool plate.
4) When sufficiently marinaded, pat the fish dry and place on a clean plate. Take and coat all sides with the toasted sesame seeds. Return to the refrigerator while you fire up the grill and prepare the remainder of your meal.
Cook
1) Grill your tuna over medium high heat, 350-400*. Be sure to oil your cooking grate prior to placing the tuna on it.
2) Try not to move the fish, it will release once seared. Sear all sides for 2 minutes, no more. Do not overcook !!
Serve
Slice and serve your tuna. I served it over a bed of jasmine rice with roasted veggies and some slices of avocado. Makes for a delicious and light meal. Enjoy !!
The tuna was grilled hot and fast. You need to be careful not to overcook it, it turns dry and tasteless. If you're at all squeamish about raw fish then move onto salmon or something else that can take additional cooking.
The marinade is designed to amp up the umami note on the surface of the fish. I used a white miso paste, soy sauce, sesame and a variety of other flavor enhancers to give it a little heat and a little sweet. Fast grilling at 400* made it a quick and easy meal.
Course: Dinner or lunch
Cuisine: Asian Japanese
Makes: 3-4 servings
Takes: 1 hour to prep and 10-12 minutes to cook
Ingredients
2 pound Ahi tuna steak
For the Marinade
4 tablespoons rice vinegar or mirin
3 tablespoons white miso paste
3 tablespoons light soy sauce
1 tablespoon sambal
1 tablespoon sriracha
2 tablespoons honey
1/2 teaspoon sesame oil
2-3 tablespoons raw or toasted sesame seeds
Method
1) Combine the marinade ingredients in a large bowl. Whisk until everything is combined into a slurry.
2) In a separate pan or dish, place the tuna and liberally coat all sides with the marinade. Refrigerate for at least 20 minutes or up to 1 hour. Turn and re-coat the fish during the marinade ensuring even penetration.
3) While waiting on the marinade to work, in a small pan toast the sesame seeds over medium heat for about 5 minutes. Do not overcook, just get them warm and toasted. Empty them onto a cool plate.
4) When sufficiently marinaded, pat the fish dry and place on a clean plate. Take and coat all sides with the toasted sesame seeds. Return to the refrigerator while you fire up the grill and prepare the remainder of your meal.
Cook
1) Grill your tuna over medium high heat, 350-400*. Be sure to oil your cooking grate prior to placing the tuna on it.
2) Try not to move the fish, it will release once seared. Sear all sides for 2 minutes, no more. Do not overcook !!
Serve
Slice and serve your tuna. I served it over a bed of jasmine rice with roasted veggies and some slices of avocado. Makes for a delicious and light meal. Enjoy !!
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