Grilled Tuna With Ginger-Sesame Sauce
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3scallions, chopped
- 1tablespoon fresh ginger, minced
- 1clove garlic, minced
- 2tablespoons sesame oil
- ¼cup hoisin sauce
- ¼cup lemon juice
- 2tablespoons balsamic vinegar
- 2tablespoons soy sauce
- 3tablespoons toasted sesame seeds
- 2tablespoons chopped cilantro
- 4tuna steaks, about 6 ounces each
- 1tablespoon olive oil
- Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
371 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 5 grams polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 44 grams protein; 780 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the sauce. Stir-fry the scallions, ginger and garlic in the sesame oil for one to two minutes. Add the remaining ingredients and pour the sauce into a small bowl. Set aside.
- Step 2
Meanwhile, preheat the grill. Sprinkle the tuna fish with olive oil on both sides and season with salt and liberal grindings of pepper. Grill the fish for two to three minutes on each side for rare, longer if you wish it more well-done. Serve with the sauce on the side.
Private Notes
Comments
In the future, I will reduce the amount of lemon juice to 1 Tbs, add 1tsp of honey, and instead of balsamic vinegar, use rice wine vinegar. As is, the sauce is too sour for my family's taste.
I coated the Tuna in soy-lemon juice-balsamic vinegar mix with some scallions before coating with sesame seeds. It made the sesame seeds adhere well and cooked 1 minute 30 seconds on each side, high heat.
I didn't have hoisin sauce so went with my usual sauce, soy sauce, rice vinegar, sesame oil, ginger, honey and garlic. This is a very quick and easy meal.
I've made this twice-- my only change to the sauce was to swap out balsamic vinegar for rice vinegar, it seemed more appropriate to the recipe. To the fish, after seasoning I covered a plate with sesame seeds and pressed each piece of fish down on one side to produce a sesame crust.
Served with stir fried vegetables and jasmine rice-- we covered everything with the sauce, it's really a star that stands up to a big fish like tuna.
I’d suggest marinating the tuna with the sauce before cooking. I’m planning to broil instead of grilling. Beef Tallow instead of seed oil.
This sauce is delicious! I subbed miso for hoisin since I didn’t have any and apple cider vinegar for balsamic. I ended up making a salad with spinach/arugula, radishes, cucumbers and carrots and just tossed it all in the sauce then topped it with the sliced tuna off the grill. So good, perfect summer dinner!
This recipe is fantastic. We grill tuna often and this is now our favorite recipe! No flavor is overpowering, they meld beautifully. We made a few changes: made the sauce, divided in half, marinated our tuna in it for 20 - 30 minutes, grilled, then used the remaining sauce as called for when serving. Excellent! Thank you!!
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