Fresh Grilled Tuna with Wasabi, Soy Sauce, and Sesame Seeds
Here on the Oregon Coast, we get fresh albacore tuna in the summertime which we can buy directly from the fisherman. This recipe is one of our favorite ways to serve it. We like it with steamed rice and sauteed mushrooms and spinach. Serves 4.
Ingredients:
1 tuna loin sliced into 4 pieces (about 5-6 ounces each)
2-3 tbsp. wasabi paste
1/4 cup soy sauce (we use San-J Tamari; you could also use Bragg’s liquid amino’s too)
3/4 cup sesame seeds
Togarashi pepper
Method:
Mix the wasabi and soy sauce together. In a non-reactive container (I use a large zip-lock bag) add the soy sauce-wasabi marinade and the tuna pieces; marinate for 2-8 hours.
Put sesame seeds in a pie plate. Remove the tuna from the soy sauce-wasabi marinade (discard the marinade), season with togarashi pepper and roll in the sesame seeds.
Heat a grill on medium and grill the tuna pieces for 6-8 minutes for rare, and 10-12 for well-done. Tuna cooks fast, so be careful. Serve with more wasabi and soy sauce.
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Who We Are
Sunburned and full!
My husband, Bruce, and I live on the beautiful Oregon Coast. We are passionate home cooks and make dinner from scratch almost every night of the week. We shop the farmer’s market, buy as much from local producers as we can, and support the organic, sustainable, and Slow Food movements. We believe that knowing where your food comes from, cooking from scratch, eating well, in season, and together at the table are all part of living healthy. You won’t find many foods from the middles aisles of the grocery store in our house!! This blog is an account of our home-cooked meals for the year 2008 (and now 2009). The way it works is I prepare the main entree’ (I usually don’t follow a recipe–I like to think of recipes as reference and use them to generate ideas) while Bruce usually makes a salad to match. We eat the salad after we eat the main entree’. We learned to eat that way when we visited Italy and prefer it now. We always have a bottle of wine with dinner, so we’ve documented it as well. We don’t go by what’s best with white or red, we just drink what we like. This project started in December 2007 when there were many discussions regarding the frequency in which favorite dishes were made. We determined that the best way to know how often we ate pasta with Bolognese sauce (or anything else) was to document it. We have been doing just that in a journal since January 1, 2008. I then decided that it would be better to put it on a blog; not for public attention, but for easier storage management and transferability of the data. If you happen to stumble across this blog and find it interesting, or would like to know how we made something, let me know–I am happy to share.
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Hi Pati & Bruce,
Hope you don’t mind I “borrowed” your tuna recipe and it was awesome. I’m also hoping to convince my husband to adopt the main course followed by salad idea – we’ve already embraced the “drink whatever you like” philosophy! ” – ).
Betsy
Hi Betsy–Bravo!!! Glad you enjoyed the recipe. That’s why we post them so we can share the love. Good luck with the change in salad arrangement!!
Great site…keep up the good work.
Cool site, love the info.
Hi Guy’s,
Greetings from Ireland…I tried this recipe the other night and found it was wayyy to salty.I marinated the tuna for two hours in the fridge but it almost inedible because of the saltiness.Am I doing something wrong ??
Hi Paul-
Sorry to hear that the tuna was too salty for you. Try using low sodium soy sauce or Tamari which is less salty. The other thing you can do is wipe off the marinade before you roll it in sesame seeds. Be sure to rub some sesame oil over the tuna first so the sesame seeds will stick. Let us know how it works for you.