Grilled Ahi Tuna* Recipe
Hand Cut from the Center of the Loin, then Marinated and served with Our Chef’s Special Sauce.
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Ingredients
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Ahi Tuna and Marinade
Chef’s Special Sauce
Finish & Garnish
Method
Ahi Tuna and Marinade
- 1
Prepare the tuna
Pat the ahi tuna loin dry with paper towels. Trim any silver skin or connective tissue so you have a clean, even steak about 1 to 1 1/2 inches thick.
- 2
Make the marinade
In a shallow dish or resealable bag, combine 1/4 cup soy sauce, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, grated ginger, minced garlic, and brown sugar or honey. Stir until sugar dissolves.
- 3
Marinate
Place the tuna in the marinade and turn to coat all sides. Marinate in the refrigerator for 20–30 minutes (no more than 30 minutes to avoid curing the fish). Reserve the marinade if you want to brush while grilling (do not reuse marinade as a sauce unless boiled).
- 4
Bring to temperature
Remove the tuna from the refrigerator 10 minutes before grilling to take the chill off so it cooks evenly. Pat lightly again to remove excess marinade and lightly brush or rub with 1 teaspoon neutral oil.
Grilling
- 5
- 6
- 7
Rest and season
Remove the tuna from the grill and let rest 2–3 minutes. Sprinkle with 1/4 teaspoon coarse or flake salt and a grind of black pepper. Slice against the grain into 1/4-inch thick slices.
Chef’s Special Sauce & Finish
- 8
Prepare the sauce
While the tuna rests, whisk together 1/4 cup mayonnaise, 1 teaspoon soy sauce, 1 teaspoon sriracha, 1/2 teaspoon sesame oil, 1/2 teaspoon lime juice, and 1/2 teaspoon honey until smooth. Stir in the finely sliced green onion and toasted sesame seeds.
- 9
Plate and garnish
Arrange sliced tuna on a platter or individual plates. Drizzle or spoon the chef’s special sauce over the top or serve on the side. Garnish with microgreens or cilantro and lime wedges. Serve immediately.