Close your eyes and picture a big, thick hunk of really fresh tuna sizzling on a hot grill over a white-hot bed of coals. Flip it over to reveal the checkerboard pattern of grill marks. Just before you take it off the heat, brush on a sweet and spicy sauce. Give it a minute or two to rest before you put fork to flesh. It’s a thing of beauty. Mine’s served with crunchy coleslaw and fresh mango.

Tuna with Spicy Orange Glaze

Ingredients

  • Tuna with Spicy Orange Glaze
  • 1/2 cup orange marmalade
  • 2 tsps sesame oil
  • 3 Tbls soy sauce
  • 1/2 tsp grated fresh ginger root
  • 1 garlic clove crushed
  • 3 Tbls rice vinegar
  • 1 – 2 tsp Asian chili sauce
  • 2 Tbls toasted sesame seeds
  • 4 6 – 8 ounce tuna steaks
  • 2 Tbls sesame oil
  • salt and pepper

Instructions

  • To prepare glaze, heat marmalade with next 7 ingredients in a small saucepan. Rub fish with 2 Tbls sesame oil and season with salt and pepper. Place fish on a white-hot grill and cook on both sides until rare to medium-rare (see Grilling Tip below). Baste with glaze during the last few minutes of cooking.

Notes

Grilling Tip: Cuts of meat and fish usually have a “presentation” side. That is, one side looks better than the other. Make sure the grates are hot and place the well-oiled piece of flesh, presentation side down, on the grill. If it doesn’t move easily, leave it alone until its seared and ready for a quarter turn with spatula or tongs. Allow a few minutes more to sear again and then carefully turn it over.

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