Description
A delightful and fresh ahi tuna dish marinated with ginger, lime, and Tamari soy sauce, perfect for quick weeknight dinners.
Ingredients
- 52 ounces yellowfin ahi tuna steaks, approximately 1 inch thick
- 2 tablespoons fresh ginger, thinly julienned
- 2.5 tablespoons freshly squeezed Key lime juice
- 4 tablespoons cold-pressed toasted sesame oil
- 4 tablespoons traditionally brewed Tamari soy sauce
- 1 tablespoon coarsely ground Tellicherry black pepper
Instructions
- Combine the Key lime juice, Tamari soy sauce, toasted sesame oil, and julienned fresh ginger in a bowl to create the marinade.
- Place the tuna steaks in a shallow dish or large zip-lock bag and coat them with the marinade. Cover and refrigerate for at least 30 minutes.
- Preheat your grill to high heat or prepare a skillet over medium-high heat.
- Remove the tuna from the fridge, let it sit for about 10 minutes, and sprinkle with Tellicherry black pepper.
- Grill or sear the tuna steaks for 1-2 minutes per side for rare to medium-rare doneness.
- Allow the tuna to rest for a few minutes, then slice against the grain and serve.
Notes
Allowing the tuna to rest after grilling enhances the overall flavor. Adjust marinade ratios for preferred taste.