Grilled Tuna With Sun-Dried Pepper And Sesame Sauce
- 1 bottle Topolo Sun-Dried Pepper &
- Sesame Grilling Sauce
- 2 limes each cut 6 wedges
- Salt to taste
- Freshly-ground black pepper to taste
- 4 ahi tuna steaks - (8 oz ea)
- 12 green onions
- Olive oil for grilling
In a shallow nonreactive baking dish, combine 1/2 cup of the grilling sauce, the juice of 3 or 4 lime wedges, salt and pepper, and stir to mix. Add the tuna steaks and turn gently to coat well. Cover and refrigerate for 1 to 2 hours.
Brush the green onions lightly with oil and season with salt and pepper.
Prepare a medium-hot fire in a grill.
Remove the tuna steaks from the marinade, wiping off the excess. Arrange them on the hottest part of the grill, and cook until golden underneath but still translucent red in the center for medium-rare, 2 to 3 minutes per side. Meanwhile, arrange the green onions around the perimeter of the grilling surface and cook, turning occasionally, until tender and wilted, 3 to 5 minutes. Serve the tuna and green onions immediately with the remaining grilling sauce and lime wedges alongside.
This recipe yields 4 servings.