SOY GINGER-SEARED AHI TUNA

SOY GINGER-SEARED AHI TUNA image

Number Of Ingredients 9

Marinade & Tuna
¾ C. dry sherry
2 T. soy sauce
1 T. + 1 t. honey
2 medium cloves of garlic, minced
2 t. fresh lime juice
1 t. asian chili sauce
1 t. peeled and finely chopped ginger
2 ahi tuna steaks (sushi grade)

Steps:

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). 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.) 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. 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. Coconut Rice is a nice balance to menu.