YIELD:
6
PREP TIME:
6 Hours
COOK TIME: 15 Minutes
COOKING METHOD: Grilling
INGREDIENTS
1 fresh sashimi grade tuna loin - allowing 6 x 8 oz per person serving size
1/4 cup soy sauce
2 Tbs honey
juice and zest of one lime
1 tsp sesame oil
1 tsp Crystal Hot Sauce
1/2 tsp ground ginger
1/2 tsp garlic powder
2 Tbs fresh cilantro, stems and leaves, chopped
2 limes, quartered, for spritzing and serving
DIRECTIONS
Our smoky seared tuna loin is a terrific ligh-summer entre for an intimate dinner. We start with the freshest and best tuna "tenderloin" we can buy, then we do our best to leave it alone. We add a simple marinade, some heat, some smoke, and WOW!
Preparation
Mix all of the ingredients in a bowl and pour ¾ into a Ziploc bag – reserving ¼ for serving sauce if you desire.
Place tuna loin in bag, seal and rest in the fridge for 2 hours, up to 6 hours.
30 minutes before grilling remove tuna from bag, discard marinade, wipe off excess marinade from tuna using paper towels and return to refrigerator to air dry and remain chilled. If you trust yourself to not forget, place in the freezer for up to 10 minutes to ensure it’s very cold when it hits the grates on the grill.
Method
Pre-heat the grill to the upper end of Medium-High, at least 450F degrees and get the smoke started.
Remove tuna from the cooler and spritz all sides with canola oil or other neutral flavored high temperature grilling oil
Put the tuna on the grates and “where it hits, it sits” until you get good grill marks. You can actually watch the tuna cooking by watching the sides: the meat will turn opaque and brown-beige as it cooks. You only want to cook about 1/4 inch in, for rare, 1/2 inch in for medium.
Use tongs to turn the tuna and sear the other side(s) depending upon the shape of the loin.
Remove to a platter and let it rest for a couple of minutes.
Slice portions and dress with sauce on the plate.
Thanks to Grills on a Grill for their contribution as guest chefs and writers.