Superfrozen Tuna Chunks
For this month’s recipe, we use Amacore’s Superfrozen Tuna Chunks! These are frozen within 4 hours of bering caught at a temperature of -60 degrees. This preserves the cells and the tuna’s freshness and red colour. This recipe is all about the quality of the tuna!
Grilled Tuna Steaks
I N G R E D I E N T S
- 1 Superfrozen tuna chunk
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar & sesame oil
- 1 teaspoon honey
- 2 teaspoons finely grated fresh ginger
- 1 teaspoon minced fresh garlic
- 2 tablespoons olive oil
- salt
- freshly ground black pepper
- sesame seeds and green onion to taste
D I R E C T I O N S
- Whisk together soy sauce, rice vinegar and honey until the honey dissolves. Then whisk in sesame oil, ginger and garlic.
- Preheat a gas grill (or charcoal grill).
- Rinse the Superfrozen Tuna Chunk and pat dry. Cut the chunk into steaks of approximately 200 grams. Rub all sides of the tuna steaks with olive oil and season with salt and pepper. Grill the tuna 2 minutes per side, until seared on the outside. The center will remain rare. Transfer tuna to a cutting board. With a thin, sharp knife thinly slice tuna across the grain. Sprinkle with sesame weeds and sliced green onion. Serve with dipping sauce.
If you prefer marinated fish, double the sauce recipe and marinate the rinsed and dried tuna steaks for 20-30 minutes in half of the sauce before grilling. Serve the remaining sauce along for dipping.
Enjoy!
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