- Oct 28, 1999
- 62,484
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I filled up a Weber charcoal chimney about halfway with "real" lump charcoal. Let it get pipe'n hot and tossed the fishy on there. Served it with a field green salad topped with toffee roasted almonds and ginger sesame dressing. Had a nice sweet Reisling on the side to take away some of the nose burning properties of the wasabi.
Healthy and yummy. FYI the tuna is basically raw, so if sushi ain't your thing then avoid.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_19290,00.html
1/2 cup dark soy sauce
1/2 cup honey
1/4 cup dry wasabi powder
2 pounds tuna loin, cut into 2 pieces
1/2 cup sesame seeds
2 tablespoons peanut oil
In a non-reactive bowl combine soy, honey, and wasabi powder. Reserve 1/4 cup for dipping sauce. Roll each piece of tuna in this mixture to coat evenly. Marinate from 1 hour to overnight. Remove the tuna from the marinade and discard the marinade.
On a plate, lay the sesame seeds. Roll the tuna in the seeds to evenly coat.
Fire up the chimney and top with a well-oiled grate. Sear for 15 to 30 seconds per side or to desired temperature. Remove to rack and rest for 3 minutes. Cover with foil or plastic wrap to achieve carry over cooking. Slice thinly and serve with the dipping sauce.
Healthy and yummy. FYI the tuna is basically raw, so if sushi ain't your thing then avoid.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_19290,00.html
1/2 cup dark soy sauce
1/2 cup honey
1/4 cup dry wasabi powder
2 pounds tuna loin, cut into 2 pieces
1/2 cup sesame seeds
2 tablespoons peanut oil
In a non-reactive bowl combine soy, honey, and wasabi powder. Reserve 1/4 cup for dipping sauce. Roll each piece of tuna in this mixture to coat evenly. Marinate from 1 hour to overnight. Remove the tuna from the marinade and discard the marinade.
On a plate, lay the sesame seeds. Roll the tuna in the seeds to evenly coat.
Fire up the chimney and top with a well-oiled grate. Sear for 15 to 30 seconds per side or to desired temperature. Remove to rack and rest for 3 minutes. Cover with foil or plastic wrap to achieve carry over cooking. Slice thinly and serve with the dipping sauce.
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