Prep 25 mins
Cook 8 mins
My brother is a deep-sea fisherman, whenever he gets the chance and brings home hundreds of pounds of Tuna! This is our absolute favorite way to fix this delicacy! I make the sauce way ahead of fishing season and store in the freezer. Even the kids give it two thumbs up! A fancy way to entertain guests and make it seem like you slaved all day. Give thanks to Beulah's in Port Aransas, Texas for this winner!
- 6 tuna steaks
- 6 slice bacon (optional)
- salt and pepper
- 14.79 ml sesame seeds
- 118.29 ml balsamic vinegar
- 78.07 ml soy sauce
- 14.79 ml honey
- 44.37 ml veal glaze (paste form, available in specialty food stores)
- Wrap bacon around tuna steaks and secure with toothpicks (if using).
- Salt and pepper.
- For sauce: Combine all ingredients in a sauce pan and heat on medium until reduced by half.
- Sauce should be made ahead of time and can be refrigerated up to one week.
- Sauce can also be frozen and thawed in refrigerator before reheating.
- When warm and reduced, whisk in one tablespoon of butter until melted.
- Spoon some sauce on plate add grilled steak and drizzle sauce over the top.
- Grill tuna steaks 4 minutes per side over hot coals.
Sauce was very nice, not at all asian tasting like I imagined. Unfortunately I left it on the heat a little too long and it turned to candy! lol. But I had tasted it ahead of time and it was good- I was really bummed that I ruined it. I seared the tuna in sesame oil in a cast iron pan with the bacon cut up into little pieces. That was fabulous! I have no idea what veal glaze is and skipped it. I did add a bit of ginger and garlic to the glaze. I might skip the ginger next time. Served with white rice and sugar snaps sauteed in sesame oil with a sprinkling of sea salt. MMMMMMMM. Thank you!
Very good recipe! If the sauce is too salty for you, use low sodium soy sauce or add some extra honey; it'll combat the "salty" with "sweet." VERY good recipe! Thanks!