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Serves/Makes: 4

Ingredients:

• 4 (8-ounce / 227-g each) tuna steaks
• 1/4 cup (60 mL) light soy sauce
• 2 tablespoons (30 mL) dark sesame oil
• 2 tablespoons (30 mL) rice wine vinegar
• 1 tablespoon (15 mL) garlic, minced
• 1 tablespoon (15 mL) freshly minced ginger
• 1 scallion, sliced thin
• Salt to taste

How to cook:

• Whisk together soy sauce, dark sesame oil, rice wine vinegar, minced garlic, minced ginger and scallion slices.
• Arrange tuna steaks into a glass or ceramic dish.
• Brush both sides of tuna steaks with marinade.
• Cover and leave to marinated for 30 minutes, refrigerated, turning once.
• Sprinkle steaks with salt transfer over a hot grill, over a medium-hot fire.
• Close lid.
• Barbecue for 10 minutes for every inch (2.5 cm) of thickness, turning once until cooked through, checking with the tip of a knife.

Note:

Preparation time: 1 hour

Tips:

Tuna fillets and steaks should have a fresh odor and a firm, moist texture.
Tightly wrap fresh fish and store into the coldest part of the refrigerator use within 2 days.
Double-wrapped, frozen fish will keep for 6 months.
All tuna has dark red streaks running down both sides. This meat is of a more intense flavor if removed before cooking, the tuna will taste milder.
Try if fresh!

This recipe for Tuna Steaks with Ginger serves/makes: 4

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Main Ingredient: Tuna
Preparation Method: Barbecue