Prep 5 mins
Cook 6 mins
This is a yummy and quick dish. Don't over cook. I like my tuna still pink inside. Left overs are great cold on a green salad!
- 3 lbs tuna steaks
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 1⁄3 cup soy sauce
- 1⁄3 cup rice wine vinegar
- 2 garlic cloves, crushed and minced finely
- 1⁄4 inch fresh ginger, grated
- black pepper
- chili pepper flakes
- Put all marinade ingredients into a zip-lock bag shake and add tuna.
- Zip and chill for 2 hours.
- Place steaks on a clean, hot, oiled, grill. And marinade in pot and reduce to half.
- And turn after 3 minutes and cook for three more minutes. Place on serving dish and pour reduced marinade over steaks.
Really easy to prepare with really great taste!
I substituted some regular chili powder for chili flakes, then added a pinch of habanero chili powder to give it a little extra kick. Grilled on high heat, 3 minutes per side for 2-inch thick steaks to get them medium rare to rare.
Thanks Rita for the great recipe.
This marinade was excellent for tuna and for mushrooms on the side. We could have been at a swanky restaurant, it was so good. I did make this twice. The first time we marinaded for a short time (about 30 min) and it turned out great. The second time I left it in the marinade for a day before grilling. That time the marinade was a little over-powering for the fish, so I recommend marinading the same day as you cook. Definitely use the extra marinade to cook down and pour over the fish and vegies on the side. Super good!
I had a sneaking suspicion that I would like this recipe. Turns out, I was wrong... I LOVED it! Perfect balance of sweet and salty for lovely tuna steaks. Unfortunately, our weather didn't cooperate, so I had to broil rather than grill the steaks. I can't wait to try them grilled!