I’m still trying to learn my camera (in other words, take pictures that are actually in focus and reasonably lit), but for the sake of trying to post somewhat regularly, I didn’t want to let my out-of-focus, poorly-lit pictures stop me from sharing a great summer grilling recipe (and last night’s dinner, incidentally).
I made this a lot last summer since it’s great hot, room temperature, or cold and makes great leftovers.
Grilled Tuna with Asian Marinade
Modified from Bon Appetit’s Tuna Kebabs with Ginger-Chile Marinade
- 6 tablespoons unseasoned rice vinegar
- 4 tablespoons finely grated peeled fresh ginger
- 4 tablespoons peanut or other neutral oil
- 4 tablespoons toasted sesame oil
- 4 tablespoons soy sauce or tamari
- 4 tablespoons honey
- 2 tablespoon fresh cilantro, chopped
- 1-2 serrano chile, seeded, minced
- 1 pound 1 1/4 -inch-thick ahi tuna steaks (about 2 steaks)
- 1-2 red bell peppers, sliced
- 1 sweet onion (such as Maui or Vidalia), sliced
- Pineapple rings, the fresher the better (optional)
Combine the vinegar, ginger, oils, soy sauce, honey, cilantro, and serrano. It’s best if this has an hour or so to set to let the flavors come together, but it’s not necessary. Pour about half of the marinade in a plastic bag or other airtight container, add tuna, and marinate in the fridge for no longer than an hour, making sure to turn the fish or rotate the bag a few times to ensure everything is evenly coated. Set aside the rest of the marinade for serving.
Meanwhile, slice the onions and peppers. The best trick I found for slicing onions for grilling is to try to keep a bit of the root-end connected to each slice to keep them from falling between the grill grates (for the most part anyways). Check out this incredibly detailed and accurate graphic for reference:
Oil the grill grates (running a paper towel coated with a bit of vegetable oil does the trick for me) and grill the onions, peppers, and pineapple until just tender and with nice grill marks. Set aside and cover with foil. (My grill is very small, so I usually have to cook things in phases; if you have a larger grill, you can cook everything at once). Re-oil the grates. Place fish on the grill, removing any large pieces of pepper or cilantro stuck to the fish, and cook for 2-3 minutes per side depending on the heat of your grill. Flip, grill another 2-3 minutes, and remove to a plate. Ideally the fish is rare to medium rare in the middle, but this can take some practice. If it comes out a bit overdone (as mine did in the picture above), no worries, it will still taste good!
Slice the tuna, and serve with the vegetables, pineapple, sauce, and brown rice on the side.