GREAT BOOK OF GRILLING
2 – 6 HR.
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!
- 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
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.
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.)
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.
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.
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.”