Grilled Sesame-Crusted Ahi Tuna

• •4 piece Ahi Tuna Steaks ((6-8 oz each, about 1.5-2 lbs total, 1-inch thick))
• •1 cup Soy Sauce (low-sodium preferred)
• •2 tbsp Rice Vinegar
• •1 tbsp Sesame Oil
• •1 tbsp Fresh Ginger (grated)
• •2 clove Garlic (minced)
• •1 cup White Sesame Seeds
• •1 cup Black Sesame Seeds (optional, for color)
• •1 tbsp Olive Oil
• •to taste Salt
• •to taste Black Pepper (freshly ground)
• •2 stalk Green Onions (thinly sliced, for garnish)

Instructions

1. 1

   Prepare the Marinade: In a shallow dish or bowl, whisk together the soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic. This will serve as both a quick marinade and a light glaze.

2. 2

   Prep the Tuna: Pat the ahi tuna steaks thoroughly dry with paper towels. This is crucial for a good sear. Season both sides with a pinch of salt and freshly ground black pepper.

3. 3

   Coat with Sesame Seeds: In a separate shallow dish, combine the white and black sesame seeds (if using). Dip each tuna steak into the sesame seed mixture, pressing gently to ensure a good coating on all sides. Reserve about 2 tablespoons of the soy-ginger marinade for serving.

4. 4

   Preheat Grill: Preheat your gas grill to high heat (around 450-500°F or 230-260°C). Lightly brush the grill grates with olive oil to prevent sticking.

5. 5

   Grill the Tuna: Place the sesame-crusted tuna steaks directly on the hot grill. Sear for 2-3 minutes per side for rare to medium-rare, or 3-4 minutes per side for medium. Ahi tuna is best served rare to medium-rare, with a deep red to pink center.

6. 6

   Rest and Serve: Carefully remove the tuna from the grill and let it rest on a cutting board for 2-3 minutes. This allows the juices to redistribute. Slice the tuna against the grain into 1/2-inch thick pieces. Drizzle with the reserved soy-ginger marinade and garnish with sliced green onions.

Chef's Tips

• 💡Don't overcook ahi tuna! It loses its delicate texture and flavor quickly. Aim for a quick, hot sear on the outside and a beautiful rare to medium-rare interior.
• 💡Patting the tuna dry is essential for achieving a good crust. Moisture creates steam, which prevents searing.
• 💡Ensure your grill is very hot before adding the tuna. This helps create those perfect grill marks and a crispy exterior.