Do you steer clear of seafood on the grill for fear of dreaded rubbery, overly-cooked, and bland fish? You don’t have to worry with this smoky seared tuna loin recipe. The flavor-packed Asian-style marinade mixed with a perfect sear from the grill will ease your woes and leave you feeling confident as you serve up this healthy dish. You won’t even need to feel guilty when you lick the plate clean! Thanks to “Girls on a Grill” for their contribution as guest chefs and writers for this tasty addition to our collection.
Our smoky seared tuna loin is a terrific light-summer entree 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!
- 1 fresh sashimi grade tuna loin
- ¼ cup soy sauce
- 2 tablespoons honey
- Juice and zest of 1 lime
- 1 teaspoon sesame oil
- 1 teaspoon hot sauce
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- 2 tablespoons fresh cilantro, chopped
- 2 limes, quartered for spritzing and serving
- Mix all ingredients in a bowl and pour ¾ into re-sealable plastic bag, reserving ¼ for serving sauce if you desire.
- Place tuna loin in bag, seal, and place in fridge for 2-6 hours.
- Thirty minutes before grilling, remove tuna from bag, discard marinade, wipe off excess using paper towels, and return to fridge to air dry and remain chilled.
- Pre-heat grill to medium-high heat (at least 450°F).
- Remove tuna from fridge and spritz all sides with canola oil or other neutral flavored, high-temperature grilling oil.
- Place tuna on grates until char marks are achieved. Tip: You can see the tuna cooking by watching the sides. The meat will turn opaque and beige as it cooks.
- Cook about ¼-inch in for rare ½-inch in for medium.
- Use tongs to turn the tuna and sear the other side, depending on the shape of the loin.
- Remove tuna and let it rest on a platter for a few minutes.
- Slice portions and dress with sauce on plate.