This is one of my very favorite ways to prepare fish. I’ve used frozen tilapia fillets many times with success, but using the tuna steaks it calls for is even way better. I use frozen tuna steaks and let them defrost in the refrigerator for a day before marinating them. I got the recipe from a friend, Alana, a long time ago and have enjoyed it ever since. This is oh-so-good! It goes without saying that the fresh ginger is a must. Try this out and let me know what you think!
Asian Grilled Tuna Steaks
submitted by Erin
2 lb tuna steaks, ¾ – 1 inch thick
½ c. canola oil (or vegetable oil)
½ c. soy sauce
2 T. brown sugar
2 tsp sesame oil
2 tsp grated gingerroot
2 cloves garlic, pressed
2 tsp sesame seeds, toasted (optional)
If tuna steaks are large, you may cut into smaller servings pieces. Make marinade by mixing oil, soy sauce, brown sugar, sesame oil, gingerroot, and garlic in shallow glass dish, plastic dish, or resealable plastic food bag. Add tuna; turn to coat with marinade. Cover and refrigerate, turning at least once. Marinate for at least 2 hours but no more than 4 hours. (I’ve marinated it for much longer, and it’s still fine.) Heat coals or gas grill. Remove tuna from marinade; reserve marinade. Cover and grill tuna about 4 inches from medium heat for 10-15 minutes, brushing 2 to 3 times with marinade and turning once, until tuna flakes easily with fork. Discard marinade. Sprinkle tuna with sesame seeds.