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Tuna: Grilled Tuna with Ginger-Oyster Sauce

Source of Recipe


Adapted from Great Fish, Quick






List of Ingredients



• 2-1/2 Tbsp bottled Chinese oyster sauce
  
• 1-1/2 Tbsp finely minced onion
  
• 2-1/2 tsp chopped fresh ginger
  
• 2-1/2 Tbsp rice wine vinegar
  
• 2-1/2 Tbsp sesame oil
  
• 4 tuna steaks, each 7 ounces, each 3/4- to 1-inch thick
  
• Salt, pepper
  






Instructions



1. Place oyster sauce in small mixing bowl along with onion and ginger. Whisk in rice wine vinegar, then gradually whisk in sesame oil. Set aside. (Sauce can be made in advance. Cover and refrigerate up to 2 weeks.)
   
   
2. Prepare a medium-hot fire in grill. Set grate 4 to 5 inches above glowing coals. Brush grate with oil just before grilling to help prevent sticking. Season steaks with salt and pepper. Place them in a shallow dish and pour 1/4 cup of oyster-ginger marinade over them. Set aside remaining marinade. Coat steaks all over with mixture. If you have time, cover them with plastic wrap and let them marinate at room temperature at least 30 minutes. Refrigerate them if kitchen is hot. Otherwise, you can grill them right away.
   
   
3. Remove steaks from marinade and place over hot coals. Grill first side 2 to 3 minutes until browned. Turn steaks and grill other side another 2 to 3 minutes. Steaks will be pink inside. Cook for a few minutes longer on each side if you want them well-done.
   
   Place steaks on warm dinner plates, spoon remaining oyster-ginger sauce over them and serve right away.
   
   Makes 4 servings.