Soy Ginger-Seared Ahi Tuna

We had something similar to this on our honeymoon! I love the pickled cucumbers! Found on tastebook.com posted by Bride&GroomFirst! Prep time does not include marinade time which is either 30 minutes or 2 hours. We usually go with the 30 minute option.

• Ready In: 35 mins
• Serves: 2
• Yields: 2 steaks

Ingredients

• 3⁄4 cup dry sherry
• 2  tablespoons soy sauce
• 1  tablespoon honey
• 1  teaspoon honey
• 2  medium garlic cloves, minced
• 2  teaspoons fresh lime juice
• 1  teaspoon  Asian chili sauce
• 1  teaspoon  peeled and finely chopped ginger
• 2  ahi tuna steaks (sushi grade)
• 1  cup cucumber, sliced paper thin lengthwise and seeds
• 1⁄4 red onion, sliced paper thin
• 1⁄4 cup seasoned rice vinegar
•  vegetable oil, for brushing
• 2  teaspoons  dark sesame oil

Directions

1. Combine the sherry, soy sauce, honey, garlic, lime juice, chili sauce, and ginger in small sauce pan. Put the tuna steaks in a baking dish and pour a quarter cup of the marinade over the steaks. Let stand at room temperature for 30 minutes (or refrigerated for up to two hours).
2. Prepare a medium-hot charcoal fire or preheat a gas grill to medium-high. (We like to use our indoor grill pan in the winter - just make sure it is smoking hot.).
3. Remove the tuna steaks from marinade and pat dry. Brush the steaks on both sides with vegetable oil. Grill, turning once, for 3 to 5 minutes on each side. Be careful, as the tuna will get dry if overcooked.
4. Meanwhile, put the remaining marinade in a small saucepan over medium-high heat and cook until reduced to syrupy consistency, about 10-15 minutes. Remove from heat and stir in sesame oil. Serve the tuna teaks with the soy-ginger glaze and top with a heaping portion of the pickled cucumbers.
5. Pickled Cuke Preparation
6. Put the cukes and red onion in a small bowl. Add the vinegar and toss to coat evenly. Cover with plastic wrap and refrigerate for at least 15 minutes or up to 2 days.