Seafood

GREAT BOOK OF GRILLING

SERVINGS

6

PREP:

6 HR.

MARINATE:

2 – 6 HR.

GRILL:

10 MIN.

Introduction

About this Cookbook

This book is dedicated to everyone who loves to cook outdoors. Whether you favor using a traditional gas or charcoal grill, the modern digital electric smoker, or the oil-less Big Easy®, you’ll enjoy discovering the delicious recipes and techniques in this book. Take your grill game to the next level!

Ingredients

  • 1 fresh sashimi-grade tuna loin, about 3 pounds
  • ¼ cup soy sauce
  • 2 tablespoons honey
  • Juice and zest of one lime
  • 1 teaspoon sesame oil
  • 1 teaspoon hot sauce
  • ½ teaspoon ground ginger
  • ½ teaspoon garlic powder</li
  • 2 tablespoons fresh cilantro, stems and leaves, chopped
  • Wood chips

Step by Step Instructions

Grilled Smoky seared Tuna Loin

Step 1

Mix all of the ingredients, except the tuna, in a bowl; pour ¾ of it into a sealable plastic bag. Reserve remaining portion for sauce. Place tuna loin in bag; seal; and allow to rest in the refrigerator between 2 and 6 hours.

Step 2

About 30 minutes before grilling, remove tuna from bag; wipe off excess marinade using paper towels; and discard marinade. Return tuna to the refrigerator to air-dry, and keep chilled. (You can also place in the freezer for up to 10 minutes.)

Step 3

Preheat the grill to medium high, at least 450°F, and prepare smoker box or scatter wood chips. Remove tuna from the refrigerator, and spray all sides with canola oil.

Step 4

Put the tuna on the grill, and don’t touch until good sear marks appear. (You can actually watch the tuna cooking by checking the sides: the meat will turn opaque and brown-beige as it cooks.) You only want to cook about ¼ inch in for rare; ½ inch in for medium. Use tongs to turn the tuna, and sear the other side.

Step 5

Remove tuna to a platter, and squeeze lime juice over it. Let it rest for a couple of minutes before slicing and dressing with sauce.

Famous Chefs Grilling Quotes

“Wrap fish fillets, sliced veggies, and other quick-cooking items inside foil packets with bundles of fresh herbs and throw them directly on the grill; the steam will release the herb’s perfume and flavor anything contained inside the pouch.”

Emeril Lagasse

More Recipes

Smoky Grilled King Crab

Grilled Shrimp Vegetable Kebabs