We had some wild caught, individually shrink wrapped, Ahi tuna in the freezer, and I went looking for something to do with ‘em – this nice little marinade came my way courtesy of allrecipes.com, and it will be a frequent visitor to our dinner table. I changed a few things (of course) to suit our tastes and our pantry; I replaced the called-for Splenda® with granulated sugar (da Google says you can swap them one-to-one), and then cut the amount called for back from six tablespoons to four.
•4 tuna steaks
•4 tbsp granulated sugar
•2 tbsp sesame seeds
•1 green onion, sliced
•1 clove garlic, minced
•1 tsp chopped fresh ginger root
A hint I picked up from a Rachael Ray show: peel your fresh ginger and stash it in a bag in the freezer – it’s ready and waiting for you, and so much better than jarred
•1/2 cup soy sauce – I use reduced sodium
•2 tbsp sesame oil
•Salt and pepper to taste
Rub the tuna steaks with three tablespoons of sugar and stash, covered, in a bowl in the fridge for thirty minutes.
Toast the sesame seeds in a skillet over medium heat for about five minutes, or until lightly browned. Stir together the rest of the sugar, toasted sesame seeds, and remaining ingredients and pour over the tuna in the bowl. Turn the steaks to coat well (I spooned some of the chunky bits around on top as well), cover, and return to the fridge to marinate for two hours.
When ready to cook, discard the marinade and cook as desired. The original recipe called for putting them under a preheated broiler to desired doneness. I opted for grilling – this time using our indoor grill – for about five minutes on each side, and they were just about perfect for us. I should note that our indoor grill, while very handy on a chilly evening, isn’t as powerful as a standard gas grill, so your cooking times may vary. Optimally, you want this tuna charred on the outside and quite rare in the middle (TRUST ME – you just do).