Grilled Tuna Steaks
2 Medium tuna steaks
2 Tbls. Soy Sauce
2 Tbls Olive Oil
Fresh ginger ( about ½ inch long )
1 large clove fresh garlic
Fresh basil ( 6 – 8 large leaves)
Juice from ½ lemon
Sea Salt (to taste)
Fresh Ground Pepper (to taste)
Pour soy sauce in a small mixing bowl. Grate ginger and garlic into bowl using a hand grater. Add olive oil to bowl. Be sure to whisk it in as you are pouring it. It mixes better that way. Place tuna steaks on a deep plate or ceramic container. I use a ceramic casserole dish. Put sea salt and pepper on both sides of tuna steaks. Pour marinade over steaks. Use a spoon or fork to spread it evenly over each steak. Roll basil leaves and cut chiffonade style (Google it or whichever search engine you like). Spread basil evenly over each steak. Squeeze lemon juice over both. Ta-dah, marinade! Place in the fridge. Fish does not need a long time to marinade. I generally let mine marinade for 2 – 3 hours. You can marinade it overnight. It won’t hurt a thing. If you really like ginger, put a little more in there. I like it, but my dear hubby doesn’t so much. I tend to go easy on it because of that.
Cook on a medium heat grill for around 5 to 10 minutes per side. Now, how long you cook them depends on many things. How thick are your steaks? This timing is based on ¼ to ½ inch thick steaks. How well do you want them done? I like mine just a little pink in the middle. Some people like them more rare. Go you, I just don’t like the texture that way. How hot is your grill? I use a charcoal grill, so getting the temperature correct isn’t always easy. So, keep an eye on them. I will soon be writing a blog on how to use your charcoal grill soon. If you are afraid of your grill, or just don’t know how to use it, I’ll help you out.
I served these with simple, sweet potato fries baked in the oven with a little sea salt. It’s an easy and tasty dinner for two. Enjoy!