Chris' Recipes

Bon Appetite!

Grilled Seared Tuna Korean-Style

Written By: Chris - Oct• 21•13

Where did our summer go?  In Minnesota, it goes quick and we grill as much as possible.  Even when there is snow, you’ll see me firing up the grill out on the back deck.  This was a recent preparation of Ahi Tuna.  I wanted some variety over the typical Asian flavors I prepare when I found this Recipe (courtesy of Leslie Glover Pendleton) and changed it up slightly.  She says this aromatic marinade is used to flavor and tenderize beef in Korean cuisine, but she doesn’t recommend marinating fish longer than two hours, as the enzymes in ginger can over-tenderize it.  I marinated our steaks for about an hour.  This is a simple dish and is wonderful with the smoke flavors caused from grilling really made it a great meal!

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Ingredients:

1 1/2 Pounds Tuna Steak (1 inch or thicker)
1/2 Cup Soy Sauce
2 Tablespoons Sesame Seed Oil
1 Tablespoon Fresh Ginger Root, minced
3 Tablespoons Sugar
3 Green Onions, chopped small
3 Garlic Cloves, pressed
1/4 teaspoon Salt
1/2 teaspoon Black Pepper, freshly ground

To prepare, combine all ingredients within a large plastic zip-lock bag except the tuna, mixing the marinade in the bag until combined.  Add the tuna, turning and coating it completely on all sides.  Seal the bag, refrigerate, and let the tuna marinate for about an hour, turning it occasionally.

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Preheat a grill on high.  Brush the grill with vegetable oil and discard the marinade.  Grill the tuna for two  minutes on each side until medium rare.  We like fresh tuna cooked to a succulent medium rare.  I don’t recommend it, but if you prefer your tuna cooked through, just add a few more minutes to the cooking time. 

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Serve immediately.

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We enjoyed the tuna along side of some fresh green beans and simply grilled fresh crustini’s.  The wine selection was one of our favorites; a Meritage, “The Poet” from wine maker and friend Mitch Cosentino.

Enjoy!

Cheers!
~Chris

 

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