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REC: Chimney Tuna Loin
Joined: Dec 10, 2005
Posted to Thread #14203 at 10:18 pm on Mar 21, 2009
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!
* 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
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.
Every good dish deserves a good pot.
Other messages in this thread:
- 14203. ISO: Tuna grilling recipes - Richard in Cincy - 5:04pm on 03/21/09 (9)
- Here's one that I have in my files from Bon Appetit but I don't remember - orchid - 6:49pm on 03/21/09
- Rec: Pan-Seared Tuna with Ginger, Miso and Cilantro Sauce. Richard, I loved this sauce [LINK] [IMAGE] - FloriSandy - 7:24pm on 03/21/09
- Rec: Blackened Ahi with Soy-Mustard Sauce [NT] [LINK] - FloriSandy - 7:25pm on 03/21/09
- REC: Chimney Tuna Loin [LINK] - judy-mass - 10:18pm on 03/21/09
- Thanks all, I'll go and play with this. one question though...Judy, what is a chimney? - Richard in Cincy - 10:24pm on 03/21/09