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home > recipes > seafood > grilled ahi tuna steaks
3 large ahi tuna steaks ( 1 1/2 inches thick ) Marinade: 1/2 cup honey 1/3 cup dark soy sauce salt and pepper to taste if desired 1 Tbs wasabi powder ( Japanese Horseradish powder ) sesame seeds as needed I served this for a holiday meal, accompanied by roasted rosemary sweet potato wedges and steamed lemon broccoli and fennel. All the flavors, colors and textures went well together Combine the marinade well and place in a ceramic dish. Dip tuna steaks on both sides to coat well and cover dish with plastic wrap and let marinate overnight ( turn steaks in marinade at least once ). Remove tuna from refrigerator and let come to room temp about 1/2 hour prior to grilling. Drain marinade from tuna and place in small sauce pot. Bring liquids to a boil and remove from heat and set aside. Spray grill with cooking oil and preheat grill to high. Coat tuna with sesame seeds ( place seeds on a plate and press tuna into seeds, coating both sides ). Place tuna on hot grill, cover and cook about 3 to 4 minutes each side for medium rare- less time for more rare. Do not over cook. Tuna steaks are usually cooked rare inside. Any overcooking produces a dry unappetizing recipe. Place steaks on platter and drizzle some of the sauce over each steak. Note: I cut each tuna steak in half when purchased because the Ahi Ahi tuna steaks were so very large and too much for one person to eat. So I actually had 6 portions. This tuna is extremely meaty and no fishiness at all. They look lovely and tasted Yield: 6 servings

Grilled Ahi Tuna Steaks


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list all recipes by BUTTERFLYDOG (1134)


   

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keyword: grilled
keyword: steaks
recipes for seafood
recipes by butterflydog
Email Address:
(posted September 25, 2007)

3 large
ahi tuna steaks ( 1 1/2 inches thick )

Marinade:
1/2 cup
honey
1/3 cup dark
soy sauce
salt and pepper to taste if desired
1 Tbs wasabi powder (
Japanese
Horseradish powder )
sesame seeds as needed

I served this for a holiday
meal, accompanied by roasted rosemary
sweet potato wedges and steamed lemon broccoli and fennel. All the flavors, colors and textures went well together

Combine the marinade well and place in a ceramic dish. Dip tuna steaks on both sides to coat well and cover dish with plastic wrap and let marinate overnight ( turn steaks in marinade at least once ).

Remove
tuna from refrigerator and let come to room temp about 1/2 hour prior to grilling. Drain marinade from tuna and place in small sauce
pot. Bring liquids to a boil and remove from heat and set aside.

Spray
grill with cooking oil and preheat grill to high. Coat tuna with sesame seeds ( place seeds on a plate and press tuna into seeds, coating both sides ). Place tuna on hot grill, cover and cook about 3 to 4 minutes each side for medium rare- less time for more rare.

Do not over cook.
Tuna steaks are usually cooked rare inside. Any overcooking produces a
dry unappetizing recipe.

Place steaks on platter and
drizzle some of the sauce over each steak.

Note: I cut each
tuna steak in half when purchased because the Ahi Ahi tuna steaks were so very large and too much for one person to eat. So I actually had 6 portions.

This
tuna is extremely meaty and no fishiness at all. They look lovely and tasted

Yield: 6 servings


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