So I was walking through the grocery store the other day just looking for something to jump out at me and say, “buy me, take me home and grill me. I will be delicious.” I came across and entire, uncut yellow fin tuna loin. So I got a nice thick slab of that sliced off for me and started thinking about a marinade. I’d had sushi for lunch a couple days prior and was thinking Asian. A little teriyaki here, some hoisin there and I had my marinade. This is incredibly simple, easy and healthy…
First off the tuna steak. This is just a biscuit over an inch thick:
The ingredients are these:
And of course some garlic:
The amounts are:
1 tbsp of teriyaki sauce
1/2 tbsp of hoisin sauce (Asian BBQ sauce found at just about any grocer near the teriyaki and the soy)
1/2 tbsp of roasted sesame oil (a little harder to find. Substitute peanut oil if you cannot find it)
1 small squirt of hot chili sauce (again, in near the soy sauce at your local grocer. A pinch of red pepper flakes make a fine substitute)
1 clove of fresh minced garlic
3 turns of fresh black pepper
1/2 tsp of sesame seeds, reserved till the end.
Combine all ingredients except for sesame seeds in a bowl and place in a ziplock with the tuna:
I marinaded this for about 2 hours. You could marinade this as short as 30 minutes or as long as overnight.
Now out to the grill. This isn’t really a two zone cooking session. Tuna is grilled over high heat for a couple minutes per side and then pulled from the grill. Leave it on longer than that and it will be dry and chewy. Below I have my grill pan right over the hot coals:
I uses my grill pan as it lessons the risk of the tuna sticking to the grill grate. If you don’t have a grill pan you can still do this but it is a little trickier. Take a paper towel and folded up into about a 2″x3″ rectangle and slather it with oil. Now pick up the oiled towel with tongs and rub it back and forth over the area of the grill you are going to grill the tuna steak. This is done with the grill grate over hot coals (hence the need for the tongs). This will do about as good a job of cleaning the grill grate as possible. Then, place the tuna steak on the grill and do not touch it for at least two minutes. Try to move it before a crust forms along the bottom and it will stick. When you flip it do not put it back down on the exact same spot as that spot will be a bit dirty now. So make sure you clean enough space for this.
Back to my grill pan. I cooked these between 3-4 minutes over high heat. What you are looking for here is it start to whiten along the edge along the bottom. That is happening here despite the picture not reflecting that so well. Do not wait here. Flip it as soon as it starts to whiten. I waited as I was trying to get some more shots of this and the next pic and thus it cooked a little too long so don’t make the same mistake I did and flip it as soon as you see it whiten:
Here is the steak flipped with a nice crust around the edges:
After another 3-4 minutes I pulled the steak and plated it with a sprinkle of sesame seeds over the top:
And here we have it sliced. Still pink and juicy, but like my steaks, I like it pinker than this. Sometimes the taking of all the pics gets in the way of good grilling. But you can learn from my mistakes. This was still very delicious.
What I would’ve done differently:
- Having a really crappy camera means that I have to take 10-12 pictures on various settings and angles for each picture that makes the site. Doing so here causes me to overcook a bit as tuna steaks are very lean and cook quickly.
- Sadly, I dropped my digital camera over the holiday weekend and broke it. I had to go out and buy a new camera and decided to take the plunge and upgrade into the world of the SLR. This is not a sad moment for you as my pictures should be much better. It’s sad for me as those suckers are big spensive!!!
If you have any questions about the above dish please feel free to comment below or email me.
If you are interested in other seafood dishes done on the grill, click here.