As I said the other day, our fish thawed out on the way home from the beach, so I have to cook them up this week. First up are Yellowfin Tuna steaks. I love tuna as it cooks up nice, has a distinct mild flavor, and accepts flavor from marinade readily. I usually like my tuna raw as sushi, but from time to time, I do like it grilled.
First, I created a lime ginger marinade. Here are the ingredients:
1/4 cup olive oil
1/4 cup soy sauce
1 thumb sized piece of fresh ginger, peeled and diced fine
1 Tbsp of sriracha sauce
4 cloves of garlic, minced
1 tsp of sesame oil
Juice of 1 lime
Mix it all up to mingle...
Place the steaks in the marinade for 1 hour...
Then, place the steaks on a hot fire with direct heat to sear. Flip after 1 minute, then move to indirect heat to finish cooking...
On indirect heat, I cooked the steaks for 5 minutes a side. At this point they are cooked the whole way through with no pink, but not overcooked. I know, some would think they are over done at this point. Even I think that. But, the family likes their fish well done. So, we compromise. I get the flavors I want and they get the doneness they want...
How were they? Nice and tender with ginger, lime, and soy overtones. The sriracha gives a nice bite on the tongue going down. This is a go to recipe for me when grilling tuna.
Thanks for stopping by...
Bill
First, I created a lime ginger marinade. Here are the ingredients:
1/4 cup olive oil
1/4 cup soy sauce
1 thumb sized piece of fresh ginger, peeled and diced fine
1 Tbsp of sriracha sauce
4 cloves of garlic, minced
1 tsp of sesame oil
Juice of 1 lime
Mix it all up to mingle...
Place the steaks in the marinade for 1 hour...
Then, place the steaks on a hot fire with direct heat to sear. Flip after 1 minute, then move to indirect heat to finish cooking...
On indirect heat, I cooked the steaks for 5 minutes a side. At this point they are cooked the whole way through with no pink, but not overcooked. I know, some would think they are over done at this point. Even I think that. But, the family likes their fish well done. So, we compromise. I get the flavors I want and they get the doneness they want...
How were they? Nice and tender with ginger, lime, and soy overtones. The sriracha gives a nice bite on the tongue going down. This is a go to recipe for me when grilling tuna.
Thanks for stopping by...
Bill
