Friday, August 30, 2013

Hoisin Grilled Tuna Steaks

Tuna steaks are so meaty, they make you feel like you're eating something much richer than fish.  I got some impeccably fresh tuna steaks from Whole Foods and decided this was the way to go.  The steaks were marinated in an Asian flavored mixture containing sesame oil, coconut aminos (or soy sauce) sherry, hoisin sauce, garlic and ginger.  After an hour, the tuna steaks went on the grill to cook for a couple of minutes on each side until cooked to medium to medium rare.  We like it still red in the middle just as long as it's not cold in the middle.  I served the steaks over a bed of garlic infused sauteed Swiss chard and with a side of sauteed zucchini.  Other than planning for the hour of marinating time, this recipe is quick and easy.



Hoisin Grilled Tuna Steaks
Makes 2 servings

1 teaspoon sesame oil
1 tablespoon coconut aminos (or soy sauce)
1 1/2 tablespoons dry sherry
1 tablespoon hoisin sauce
1 teaspoon garlic, minced
1 teaspoon ginger, minced
Sea salt and freshly ground black pepper to taste
2 6-ounce tuna steaks (sushi grade)

 Combine sesame oil, coconut aminos, sherry, hoisin sauce, garlic, ginger and salt and pepper to taste in a zip-lock bag.  Add the tuna steaks and make sure to massage and turn bag to evenly coat the tuna steaks with the marinade.  Let sit for 1 hour, flipping bag occasionally.

Remove tuna steaks from marinade and grill over medium-high heat from 2-3 minutes on each side until just done. 


Slightly adapted from Food.com

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