Equipment
Ingredients
sauce
- 30 ml sesame oil
- 3 scallion, chopped
- 3 g ginger, minced
- 1 garlic, minced
- 60 ml hoisin sauce
- 60 ml lemon juice
- 30 ml balsamic vinegar
- 30 ml soy sauce
- 27 g sesame seeds
- 8 g cilantro, chopped
tuna
- 4 tuna
- 15 ml olive oil
- salt, to taste
- black pepper, to taste
Nutrition (per serving)
Method
Heat the sesame oil in a skillet over medium heat.
Add the chopped scallions, minced ginger, and minced garlic to the skillet and sauté for 1 to 2 minutes until fragrant.
Stir in the hoisin sauce, lemon juice, balsamic vinegar, soy sauce, sesame seeds, and cilantro.
Pour the completed sauce into a small bowl and set aside.
Preheat the grill to medium-high heat (approximately 200°C/400°F).
Brush both sides of the tuna steaks evenly with olive oil.
Season the tuna steaks with salt and pepper on both sides.
Grill the tuna for 2 to 3 minutes per side for rare (52°C/125°F), or longer until it reaches 63°C/145°F if you prefer it well-done.
Serve the grilled tuna steaks immediately with the ginger-sesame sauce on the side.
Chef's Notes
- For the best sear, ensure your grill is properly preheated and clean. A hot grill will prevent the tuna from sticking and create those desirable grill marks.
- Don't overcook the tuna! Tuna is best served rare to medium-rare. Use a meat thermometer to precisely achieve your desired doneness, as overcooked tuna can become dry and tough.
- Taste and adjust the sauce before serving. You might want to add a pinch more chili flakes for heat, or a touch more sweetener if your hoisin is less sweet.
- Allow the tuna to rest for a minute or two after grilling before slicing. This helps to redistribute the juices, ensuring a more succulent final product.
Storage
Refrigerator: 2 days — Store sauce and tuna separately for best quality.
Reheating: Gently warm sauce in a pan; serve tuna cold or at room temperature to avoid overcooking.
