Grilled Sweet & Sour Tuna Steaks
Submitted by lcurtis
Thick tuna steaks marinated in sweet-savory sherry, ginger, and maple syrup grill to perfection in under an hour for an Asian-inspired seafood dinner.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
45 minThis grilled tuna takes on layers of flavor from a quick marinade that balances honey and maple sweetness against the bite of fresh ginger and dry sherry.
Sesame oil and cilantro add aromatic depth while soy sauce brings the umami punch.
Grill or broil the steaks just until they’re caramelized outside but still rosy in the center, basting with the marinade to build a glossy glaze.
Pro Tips
- Quick marinade works: Ten minutes is enough for the flavors to penetrate the surface without breaking down the fish; longer marinating offers minimal benefit.
- Medium-rare is ideal: Tuna dries out quickly, so aim for an internal temperature of 125°F and pull it off the heat when it’s still pink in the middle.
- Watch the sugars: The honey and maple in the marinade can burn on high heat, so monitor closely and move steaks to a cooler zone if they’re browning too fast.
Ingredients
Directions
Preheat broiler or start grill.
In a small bowl combine sherry, ginger, soy sauce, honey, maple syrup, garlic, sesame oil, and cilantro.
Set aside.
Wash and pat dry tuna steaks.
Place in a shallow glass baking dish .
Pour sauce over steaks. Let marinate 10 minutes.
Remove steaks from marinade and broil or grill.
Cook 5 to 8 minutes on each side, turning once, and basting with marinade.
Serve hot.
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