1/2 cup dark soy sauce
1/2 cup honey
1/4 cup dry wasabi powder
2 pounds tuna loin, cut into 2 pieces
1/2 cup sesame seeds
2 tablespoons peanut oil
In a non-reactive bowl combine soy, honey, and wasabi powder. Reserve 1/4 cup for dipping
sauce. Roll each piece of tuna in this mixture to coat evenly. Marinate from 1 hour to
overnight. Remove the tuna from the marinade and discard the marinade.
On a plate, lay the sesame seeds. Roll the tuna in the seeds to evenly coat.
All those Italian ones are great ( wife's favorite ) another good one is real easy too marinate in teriyaki sauce for no more than about an hour than brush on Kikkomans Teriyaki glaze while on grill cook no more than 4 mins a side ( 1" thick steaks ):thumbup:
My favorite way to cook tuna is to cut slices about 3/4 inch thick and about 2 to 3 inches around, put in a gallon zip lock bag, add zesty italion dressing and put in freg all day after that I take the tuna dry it off with paper towels and bread it with house autrey hotter than mild seafood breader and deep fry for about 3 min, it is better if not overcooked:thumbup:
Y'all are getting too fancy. All I like to do is coat each side with a dab of olive oil so it seals up nice when you grill it for 2 minutes per side on the charcoal grill. Then dip each bite in soy sauce (preferably San-J made right here in Richmond) and you are good to go.
Of course you can get more creative but with a fish as good as fresh tuna, why mess too much with it?
olive oil and/or sesame oil, soy sauce, lime juice and brown sugar-
marinade for no more than 15 minutes- you do not want to overpower the natural taste of the tuna, then grill medium rare (remember they keep cooking for a few minutes after they come off the grill, so pull them off earlier than you think you need to.)
They'll eat it like candy- no leftovers guaranteed.
:thumbup: This is a little off thread but the best tuna I've ever eaten was with three other buddies at the back of Walt Spruill's old "hunter" down in Hatteras Island with fresh yellow fin caught that day, wasabi, soy, and pleanty of cold Bud. Man, what a day.
Marinade tuna in basalmic vinager for about 45-1 hour, not overnight. It will ruin the meat. Get grill going and when the coals are just right add a large handful of wet hickory chips then drain the basalmic vinager off your tuna steaks, chunks and season. I like coarse black pepper. Cook until you like it. I like it about medium. This came from a restraunt down in Charleston SC. My family loves it. R/Chip.
Get some really high quality Dijon. Boars Head works pretty well too. Coat the tuna in the Dijon and add some fresh cracked pepper a little epaprika and a touch of brown sugar. I like mine cooked on super high heat for a few minutes on each side. The key to good tuna is for it to be as fresh as possible.
Bring this back to life,
Has anyone ever heard of using Mayonase (dukes) Teriyaki, Soy Sauce, Lemon zest, I can't remember what else or how much of everything the guy used but let me tell you, it was Jammin.
Just wondering, it was a thick sauce & I will have to say the best I think I have ever had. Only had it that one time, should have gotten the recipe then.