Soy Ginger-Seared Ahi Tuna

We are freaks over this dish. Especially on special occasions and rewarding Friday nights. Pair with the Coconut Rice recipe and a crispy white wine.

Marinade & Tuna

¾ C. dry sherry
2 T. soy sauce
1 T. + 1 t. honey
2 medium cloves of garlic, minced
2 t. fresh lime juice
1 t. asian chili sauce
1 t. peeled and finely chopped ginger
2 ahi tuna steaks (sushi grade)

Pickled Cucumbers

1 C. paper-thin sliced of cucumber (seeds removed) - easiest to use a carrot peeler
¼ very small red onion, sliced paper thin
¼ C. seasoned rice vinegar
Vegetable oil for brushing
2 t. dark sesame oil

Tuna Preparation

Combine the sherry, soy sauce, honey, garlic, lime juice, chili sauce, and ginger in small sauce pan. Put the tuna steaks in a baking dish and pour a quarter cup of the marinade over the steaks. Let stand at room temperature for 30 minutes (or refrigerated for up to two hours).
Prepare a medium-hot charcoal fire or preheat a gas grill to medium-high. (We like to use our indoor grill pan in the winter - just make sure it is smoking hot.)
Remove the tuna steaks from marinade and pat dry. Brush the steaks on both sides with vegetable oil. Grill, turning once, for 3 to 5 minutes on each side. Be careful, as the tuna will get dry if overcooked.
Meanwhile, put the remaining marinade in a small saucepan over medium-high heat and cook until reduced to syrupy consistency, about 10-15 minutes. Remove from heat and stir in sesame oil. Serve the tuna teaks with the soy-ginger glaze and top with a heaping portion of the pickled cucumbers. Coconut Rice is a nice balance to menu.

Pickled Cuke Preparation

Put the cukes and red onion in a small bowl. Add the vinegar and toss to coat evenly. Cover with plastic wrap and refrigerate for at least 15 minutes or up to 2 days.

Recipe byBride & Groom First an...
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notes:

It's important to use sushi grade Ahi-Tuna for this recipe. Tuna that is bought frozen will not work and is probably not safe. Best to buy tuna same day.