Big Eye Tuna Recipe

Summer is coming and I always look for recipes that are light to eat yet still very flavorful. I love this recipe because the flavors are really simple, yet you have the robust flavor of the soy and ginger glaze.

In this day and age people are very aware of the crisis going on with over fishing of certain species of fish. If you don't want to use bigeye or blue fin tuna there are several different fish I would recommend using for this recipe. The tuna can be substituted with albacore, cod, halibut or salmon.

This is a wonderful dish for a patio dinner or lunch. I recommend a nice Pinot Grigio or Chardonnay if you are using Salmon.

Bon Appetite!!!

Sesame Grilled Tuna with a Soy/Ginger Glaze

Ingredients:

Tuna 2 pounds
English Cucumbers 2 each
Red Onions 1 each
Soy Sauce 1 quart
Ginger ¼ cup
Blended Sesame Oil 2 cups
Sesame Seeds 4 Tbs
Oranges 2 each
Scallion ½ bunch
Garlic (chopped) 2 Tbs
Rice Wine Vinegar 1 cup

Method:

In a mixing bowl add the following; 1 cup of the sesame oil, ¼ cup of rice wine vinegar, 1 cup of soy sauce, 2 Tbs of grated ginger, 2 Tbs of sesame seeds and the peel of all the oranges. Mix these ingredients and marinate the tuna loins in it for 2-3 hours.

Slice the cucumbers in half lengthwise and remove the seeds. Then slice the cucumber in ¼ inch thick slices on a bias. Peel the red onion and cut it into quarters, and then slice the pieces very thin. Add these ingredients to a bowl and mix with the remaining sesame seeds, rice wine vinegar (leave 2 Tbs remaining for the glaze), sesame oil and 1 Tbs of grated ginger. Mix the cucumber salad and add 3 Tbs of sugar and then season with salt and pepper. Allow the salad to sit for a minimum of 1 hour in the refrigerator.

Sauté the ginger, scallion, and garlic in a saucepot until they become aromatic. Then add the soy sauce and 2 Tbs of rice wine vinegar. Allow the glaze to reduce until it becomes the consistency of syrup.

Remove the tuna from the marinade and season with salt and pepper. Place the tuna on a hot grill turning it 45 degrees to achieve diamond grill marks. Repeat this step on the other side. This will leave the tuna loin rare in the center, if you wish to cook the tuna more then you can cook it in a 350-degree oven. Brush the tuna with the glaze and then serve.