Grilled Sesame-Crusted Tuna
Tuna comes in various grades, the best being “sushi grade,” which is eaten raw. This dish is great over baby spinach, raw or lightly sautéed. Don’t forget the wasabi if you like a spicy kick!
Serves: 4Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Easy
- 4 tuna steaks (6 oz. each), skinless and boneless
- ½ cup soy sauce
- ¼ cup white vermouth
- Juice of ½ lemon
- 2 cloves garlic, minced
- 1" knob fresh gingerroot, peeled and minced
- 1 Tbsp. sesame seed oil
- 1 tsp. Tabasco sauce
- ¾ cup sesame seeds
- Rinse the tuna steaks and pat dry with paper towels.
- In a large bowl, mix the soy sauce, vermouth, lemon juice, garlic, ginger, sesame seed oil, and Tabasco. Add the tuna to the marinade, making sure it’s completely covered. Cover and refrigerate for 1 hour.
- Spread the sesame seeds on a large piece of waxed paper. Drain the tuna but don’t dry it. Coat the tuna with the seeds, pressing them into the meat.
- Set grill to medium. Grill the tuna steaks until the seeds are brown and crunchy, about 4 minutes per side. If you want your tuna more done, place in a 275°F oven for another 10 minutes. Slice the tuna thinly and serve.