There was beautiful tuna at the fish counter the other day.
Coincidentally, mon mari was complaining that I rarely buy fish other than salmon.
The reason that I always buy salmon is that, as he doesn’t like fish in general, salmon is the fish that he dislikes the least. (He actually likes it but don’t tell him I told you.)
So I bought some tuna.
I love tuna – raw, grilled, pan-fried, canned… all kinds.
I don’t know what cut this was, but it wasn’t steaks. It was just a bit thickerr than a pork tenderloin. We decided to cook it whole. The plan was to grill it to slightly less than medium, then slice and serve.
The best laid plans….
The cooking time was misjudged (note to self: use thermometer!) and it ended up medium-well.
I would cook it to a final temp of 140 – 145F (60 – 65 C)
Also. I finished it with both black and white sesame seeds – because I could.
Despite the over-cooking, it was still delicious.
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Sesame Tuna, Grilled
I love doing tuna on the barbecue. Even when it’s over-cooked, as this was, it’s still delicious.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Fish
- Method: Grilling
- Cuisine: American
- 12oz (360gr) tuna, roast or steaks
- 3 tbs hoisin sauce
- 1 tbs soy sauce
- 1 tbs Balsamic vinegar
- 1 tbs olive oil
- 2 tsp sesame seeds
- Mix hoisin, soy sauce, vinegar and oil. Spoon 2/3’s over tuna.
- Allow to marinate for 10 – 15 minutes.
- To cook: For 1″ thick steaks cook on barbecue for 5 – 7 minutes per side.
- For a thicker piece, cook for 8 – 12 minutes and use a thermometer. We didn’t turn it.
- When done, remove, spoon rest of sauce over and sprinkle with sesame seeds.
- Let rest a few minutes before slicing and serving.
Fish on the grill cooks quickly. Use a thermometer….
Keywords: tuna, grilled fish
I apologize for not being more specific on grilling times.
To be honest, I’m not sure how other bloggers do it.
To begin with, it depends on the thickness of the fish of meat that one is cooking. That, of course, can be specified.
The tricky part is the barbecue grill.
Is it gas or charcoal?
Regardless of fuel, is it small, medium or large?
If it’s charcoal, is it lump charcoal or briquettes?
And so on…..
In other news, I planted my tomatoes in the mud yesterday.
They are now in the potager along with lettuce, spinach and chard that is just peeping through the dirt.
The bunnies had better keep their distance.