|New England Estuarine Research Society|
2 pounds fresh tuna steaks
flavorless cooking oil to brush on the cooking rack
1 bunch fresh chives
1/2 cup freshly squeezed lemon juice
1/2 cup thin soy sauce
1/2 cup mirin (Japanese cooking rice wine)
2 tablespoons packed light brown sugar
1/4 cup finely minced ginger
1 1/2 tablespoons Japanese wasabi powder
2 tablespoons unsalted butter
Prepare the rub: in a small nonreactive saucepan combine the lemon juice, soy sauce, mirin, brown sugar and ginger. Bring to a boil over high heat and boil until only 1/2 cup remains (about 5 minutes) - the rub will become syrupy. Transfer to bowl and stir in the wasabi powder and butter. Advance preparation may be done up to 8 hours before you begin the final steps.
Place the tuna in a nonreactive container, add the wasabi rub and marinate for 15 to 30 minutes in the refrigerator. Mince the chives.
Grill: Brush the cooking rack with oil. Lay the tuna on the center of the grill. Cover the grill and regulate the heat so that it remains at a high temperature. Grill the tuna for about 2 minutes a side, brushing on more of the rub. Remove the tuna when it is lightly browned on the outside and rare in the center.
Broil: Preheat the broiler. Place the tuna about 4 inches from the heat source and broil for about 2 minutes on each side - until the outside is browned lightly but the interior is still rare.
To Serve: Transfer the tuna to a heated serving plater or 4 heated dinner plates. Sprinkle with the chives and serve at once.
Serving Size: 4
Submitted by: Ron Rozsa.
Recipe Source: Carpenter, H. and T. Sandison. 1997. Hot barbecue. Ten Speed Press, CA.