Packed with complex umami flavor and satisfying texture, this dish is as tasty as it is simple to make. Marinated in a sweet and salty mix of soy, lime and sugar, then coated with a toasted sesame crust for extra crunch—this recipe creates subtly smoky, bright and citrusy grilled tuna steaks that melt in your mouth.
About the cut: Tuna steaks are a thick cut that comes from the back of tuna. The deep red, meat is high in protein and Omega 3 acids and has a sweet, rich flavor and dense, firm texture comparable to beef. For best results, tuna steaks should be seared over high heat and served with a fully-cooked exterior and a pink, rare center.
This recipe was created by our partner, Allie D’Andrea from Source of Smoke, who made the dish on our Rambler Tabletop Charcoal Grill, but you can make it on your grill or smoker.
1.
Fill the basket with charcoal and preheat the grill.
2.
In a large bowl, combine the sesame oil, soy sauce, sugar, Kosher salt, garlic and lime juice.
Hot TipMarinating the tuna for longer than 60 minutes will give the fish a tough or rubbery texture.
3.
Add the tuna steaks to the bowl, covering the entire steak with Marinade. Cover and place in the refrigerator for 30 minutes.
4.
In a medium skillet, toast the white and black sesame seeds over medium heat, stirring every 30 seconds until golden brown (about 2-3 minutes). Remove from heat and set aside.
5.
Rinse the marinade off the tuna steaks and pat dry with paper towels.
6.
Season the steaks with Kosher salt and coat all sides with the toasted sesame seeds. Place in the refrigerator to keep cool.
7.
Cover the grill grates with aluminum foil. Brush foil with canola oil.
8.
Place the tuna on the grill and sear for 1 to 2 minutes per side.
9.
Let the tuna steaks rest for 5 minutes, then plate and serve.
