Grilled Tuna Steaks with Kimchi
Grilled Tuna Steaks With Kimchi
For the Tuna Steaks
- 6 tuna steaks, 6 ounces each
- 2 cups Napa Cabbage Kimchi, store-bought or homemade
For the Marinade
- 1/2 cup soy sauce
- 1/2 cup olive oil
- 1/4 cup scallions, chopped
- 3 tablespoons lemon juice
- 2 tablespoons sesame oil
- 1 teaspoon grated ginger
- 1 garlic clove, minced
- 1 teaspoon fresh chopped oregano
- 1/2 teaspoon black pepper
A Korean side dish made from salted, seasoned and fermented vegetables—most commonly Napa cabbage with radishes, green onions and gochugaru or red pepper flakes.
A coarsely ground red pepper with a texture between flakes and powder traditionally made from sun-dried chili peppers. The flavor is hot, sweet and slightly smoky.
In a medium-size bowl, whisk together soy sauce, olive oil, scallions, lemon juice, sesame oil, ginger, garlic, oregano and pepper.
Place tuna steaks in a large, zip top plastic bag; then pour marinade into the bag. Marinate steaks in the refrigerator for 1 hour.
Preheat your grill to 500°F.
Drain marinade into a small saucepan. Bring to a boil and cook for 5 minutes, stirring frequently. Set aside.
Place tuna steaks directly on the grill grates. Cook to desired doneness, 2 to 4 minutes per side.
Remove steaks from grill. Let rest for 3 minutes at room temperature.
Top with reduced marinade and serve with kimchi.
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