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richard-in-cincy

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I'm sort of thinking asian, I've got sesame oil, seeds, sake, soy sauce, fresh limes to pick, garlic, ginger, wasabi powder, scallions, etc.

Anyone have any interesting marinades, glazes, etc. for grilling tuna steaks?

 
Here's one that I have in my files from Bon Appetit but I don't remember

if I have ever used it. It seems on the order of what you have in mind. Maybe it will help?

Marinade for Grilled Fish or Seafood

Recipe By : Bon Appetit
Serving Size : 20 Preparation Time :0:00
Categories : Condiments & Marinades

Amount Measure Ingredient -- Preparation Method

3/4 cup soy sauce
1/4 cup sherry
1/4 cup scallions -- thinly sliced
1 1/2 tablespoons ginger -- minced
2 teaspoons garlic -- minced
1/2 tablespoon dark sesame oil
1 teaspoon hot chili paste
1 teaspoon honey
1/2 teaspoon fresh ground pepper

Combine all ingredients in a medium bowl. Mix well. Pour into container with tight fitting lid and refrigerate for up to one week. Use 2 to 3 tbsp. per fish fillet or seafood kebob of marinade. Marinate no longer than one hour. Makes 1 cup.

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REC: Chimney Tuna Loin

I saw Alton Brown do this a couple of years ago, and trued it...without the chimney. Worked just fine, with the grill heated up to the max.
Really good, and the non-fish eating dh also enjoyed it!


Ingredients

* 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

Directions

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.

Fire up the chimney and top with a well-oiled grate. Sear for 15 to 30 seconds per side or to desired temperature. Remove to rack and rest for 3 minutes. Cover with foil or plastic wrap to achieve carry over cooking. Slice thinly and serve with the dipping sauce.

http://www.foodnetwork.com/recipes/alton-brown/chimney-tuna-loin-recipe/index.html

 
Thanks all, I'll go and play with this. one question though...Judy, what is a chimney?

I know this isn't the chimney on my house. LOL

 
Nope....

it's the chimney used for starting charcoal. I'm sure you've seen them. Load with paper, then charcoal, then light. Usually you then dump lit charcoal into the grill. Alton puts a grill over the chimney and uses that heat for cooking.

 
Hmmmm, that sounds kind of

carcinogenic with all the exhausts being given off the initial lighting of fuels in those things. I'm like you, I'll stick to the grill.

 
I also stuck to the grill.

It was the concentrated heat he was going for...I used the high heat from a long preheat of the gas grill.

 
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