Chimney Tuna Loin
(from Tana’s recipe box)
I made this, but I used our BBQ grill instead of Alton’s chimney gadget. I was still really yummy, but I think I overcooked it.
TIP: You will need to get tuna steaks from a fishmonger or if your market cuts the tuna to the thikness you want. Trust me getting a thick cut of tuna makes all the difference.
Check out how it looks on his website
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_19290,00.html
Source: Alton Brown (Good Eats) (from RecipeThing user Violetdragonfy) (from RecipeThing user kbelle)
Prep time: 10 minutes
Cook time: 3 minutes
Serves 4 people
Ingredients
- 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
Directions
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n 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.
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On a plate, lay the sesame seeds. Roll the tuna in the seeds to evenly coat.
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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.