Grilled Ahi Tuna Salad

2 May

Last night, I made a really good marinade for grilled ahi tuna. I wanted to quickly jot it down so that I wouldn’t forget it and so that I could share it with you. I don’t use measurements so please use your taste buds to figure out if you need a little more/less of an ingredient.

First, I smashed and peeled about 5 cloves of garlic and put them in a large ziplock bag. The I patted the tuna steaks dry with a paper towel and then sprinkled with pepper.

In a small bowl, I whisked together about 3 tablespoons of extra virgin olive oil (EVOO), a splash of sesame oil, a splash of rice wine vinegar, juice from 1/2 a lime, about a tablespoon of soy sauce, about 1 teaspoon of hoisin sauce, a pinch of ground ginger (I would have grated ginger, but didn’t have any in the house), about 1 tablespoon of chopped fresh cilantro, 1 green onion finely chopped, 1/2 to 1 full teaspoon of Chinese 5 spice. Add this mixture to the ziplock with your garlic and then add the tuna and let it marinate (I had mine marinating for about an hour)…I think that’s about it – may sound like a lot of stuff, but it was SOOOO good.

After I grilled the tuna (preheated the grill to high and then seared for about 2-3 minutes per side), I placed the tuna steaks in a dish with sesame seeds and coated each side.

I sliced the tuna and served it over a nice salad with a homemade wasabi vinaigrette salad dressing. The vinaigrette was pretty simple – I whisked together EVOO (about 3 tbsp) w/ about 1 tbsp of rice wine vinegar, a splash of soy sauce, about 1 teaspoon of wasabi paste (I am not the biggest fan of wasabi so if you enjoy it, you may want to use about 1 tbsp to get more of the flavor to come through), pepper to taste, a sprinkle of dried oregano, a sprinkle of onion powder and a sprinkle of garlic powder.

I hope you enjoy this recipe. I have also seared the tuna, sliced it up and served as an appetizer for company. To garnish, you can sprinkle scallions over the tuna and serve with soy sauce and wasabi.


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