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REC: Chimney Tuna Loin

Veteran Member
1673 posts
Joined: Dec 10, 2005


Posted to Thread #14203 at 10:18 pm on Mar 21, 2009

I saw Alton Brown do this a couple of years ago, and trued it...without the chimney. Worked just fine, with the grill heated up to the max.
Really good, and the non-fish eating dh also enjoyed it!


* 1/2 cup dark soy sauce
* 1/2 cup honey
* 1/4 cup dry wasabi powder
* 2 pounds tuna loin, cut into 2 pieces
* 1/2 cup sesame seeds
* 2 tablespoons peanut oil


In a non-reactive bowl combine soy, honey, and wasabi powder. Reserve 1/4 cup for dipping sauce. Roll each piece of tuna in this mixture to coat evenly. Marinate from 1 hour to overnight. Remove the tuna from the marinade and discard the marinade.

On a plate, lay the sesame seeds. Roll the tuna in the seeds to evenly coat.

Fire up the chimney and top with a well-oiled grate. Sear for 15 to 30 seconds per side or to desired temperature. Remove to rack and rest for 3 minutes. Cover with foil or plastic wrap to achieve carry over cooking. Slice thinly and serve with the dipping sauce.


Every good dish deserves a good pot.

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