For this recipe, any tuna can work, however, for the best experience, we highly recommend Pacific Bluefin Tuna. Pacific Bluefin Tuna holds a special place in Japanese cuisine, representing both the rich culinary heritage and the evolving tastes of the country. The popularity of Bluefin tuna reflects the deep connection between food, culture, and the quest for simple yet satisfying pleasures in everyday life.
Our recipe for grilled bluefin tuna steaks combines the umami flavors of soy sauce and mirin with the natural richness of tuna, enhanced by the subtle sweetness of honey and the warmth of garlic and ginger. The grilling process adds a smoky char and caramelization to the tuna, creating a delicious balance of flavors and textures that can be enjoyed in various settings, from casual family dinners to izakayas and upscale restaurants.
When choosing your tuna, always make sure to purchase from a hiqh quality, sustainable source, such as Bluefiná's rached Bluefin Tuna from Riviera Seafood Club. Fresh, high quality tuna should be firm to the touch, have a pleasant, oceanic aroma, and feature vibrant, deep red flesh with a glossy appearance. A great choice is Riviera's Bluefin Akami cut. Additionally, the delicate white streaks of fat within the flesh, also known as marbling, is highly desirable as it enhances the tenderness and flavor of the tuna, and are more pronounced in Otoro and Chu-Toro cuts. By prioritizing sustainability and selecting the finest tuna, you can ensure a truly exceptional dining experience while also supporting responsible fishing practices.
Grilled Tuna Steak
2 thick tuna steaks (about 1 inch thick)
1/4 cup soy sauce
2 tablespoons mirin (sweet rice wine)
2 tablespoons sake (Japanese rice wine)
2 tablespoons honey
2 cloves garlic, minced
1 tablespoon grated ginger
1 tablespoon sesame oil
1 tablespoon vegetable oil
1 tablespoon toasted sesame seeds
Freshly ground black pepper
Thinly sliced green onions (for garnish)
Lemon wedges (for serving)
In a mixing bowl, combine the soy sauce, mirin, sake, honey, minced garlic, grated ginger, sesame oil, vegetable oil, and toasted sesame seeds. Whisk until well combined.
Place the tuna steaks in a shallow dish and pour the marinade over them. Make sure both sides are coated with the marinade. Let the tuna marinate in the refrigerator for at least 30 minutes, allowing the flavors to infuse.
Preheat your grill to medium-high heat. Make sure the grill grates are clean and lightly oiled to prevent sticking.
Remove the tuna steaks from the marinade and pat them dry with paper towels. Season both sides with freshly ground black pepper.
Place the tuna steaks on the preheated grill. Cook for about 2-3 minutes per side, depending on the thickness of the steaks, for medium-rare doneness. Adjust the cooking time according to your preference, but be careful not to overcook the tuna, as it can become dry.
While grilling, you can brush the remaining marinade on the tuna steaks to add extra flavor and moisture.
Once done, transfer the grilled tuna steaks to a cutting board and let them rest for a few minutes. This allows the juices to redistribute and the tuna to become tender.
Slice the tuna steaks into thin strips against the grain. Arrange the slices on a serving platter.
Garnish with thinly sliced green onions and serve with lemon wedges on the side for a tangy citrus touch.
Enjoy the grilled tuna steak with steamed rice, a side of mixed greens, or alongside grilled vegetables.
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