Gilled Tuna Topped with Sesame-Sriracha Aioli
Tuna is perfect for grilling and this Asian inspired marinade helps keep it moist and flavorful.
- 1/3 1/3 1/3 cup tamari soy sauce
- 1 1 1 tsp sesame oil
- 1/2 1/2 1/2 tsp Sriracha sauce
- 2 2 2 cloves garlic, peeled and crushed
- 4 4 1/8-inch slices fresh ginger, 1/8-inch thick and lightly crushed
- 4 4 2 4 (6 ounce) tuna steaks, 2 inches thick
- Vegetable oil, for brushing grill grates (can be done on a Le Creuset grill pan inside)
- 1 1 1 recipe Sesame-Sriracha Aioli (recipe follows), for serving
- 3 3 3 green onions, white and pale green parts only, thinly slicked on the bias, for garnish
- 2 2 2 tsps toasted sesame seeds, for garnish
- 1 Aioli (yield about 1 cup)
- 2 2 2 large egg yolks (4 is needed in a Cuisinart food processor)
- 2 2 2 tsps dry mustard powder
- 1 1 1 tsp water
- 7 7 7 ounces vegetable or canola oil
- 1 1 1 Tbsp toasted sesame oil
- 2 2 2 tsps Sriracha sauce, plus more as needed
- 1 1 1 Tbsp lime juice, plus more as needed
- Kosher salt and freshly ground white pepper
Adapted from google.com
To make marinade, place tamari, sesame oil, Sriracha, garlic and ginger in a medium bowl and whisk to combine. Pour marinade in a plastic zip-top bag, add tuna steaks and seal. Turn bag several times to coat tuna steaks with marinade. Place in refrigerator and marinate 1 to 2 hours.
Remove tuna steaks from zip-top bag, drain and discard excess marinade and pat dry. Place tuna on a large plate.
Prepare a hot charcoal fire, preheat a gas grill to high or heat a large grill pan over high heat. Brush grill grates or grill pan with a thin coating of oil using a silicone pastry brush. Sear tuna on both sides (when cooking the first/best side, when meat turns white 1/4 way up - turn the steak 1/4 turn to create hatch marks before turning over). Leave the interior rare to medium-rare, about 3-5 minutes per side, flipping once with a fish spatula or tongs. Transfer tuna to a cutting board with a well and let sit for 10 minutes.
To serve, cut the tuna steaks into 1/4-inch thick slices using a sharp slicing knife. Top each serving with a dollop of aioli. Garnish with green onions and sesame seeds. Serve immediately.
Whisk together the egg yolks, mustard powder and water in a medium mixing bowl. While whisking vigorously, add vegetable oil in drips to form an emulsion. Whisk in sesame oil by drops.
Whisk in Srirachi sauce and lime juice. Taste and season with salt, pepper, additional Sriracha and additional lime juice as desired. Cover and keep refrigerated until ready to use.