Soy-Lime Marinated Grilled Tuna With Cucumber Salad
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 118.29 ml soy sauce
- 157.80 ml fresh lime juice
- 44.37 ml extra virgin olive oil
- 2 garlic cloves, finely minced
- 29.58 ml ginger (minced or grated)
- 29.58 ml light brown sugar
- 680.38 g fresh tuna fillets (1-inch thick)
- 2 small cucumbers, peeled
- 177.44 ml carrot, peeled and sliced very thin (or grated)
- 4.92 ml finely chopped red jalapeno chiles or 1.23 ml red pepper flakes
- 1 scallion, finely chopped (1/4 cup)
- 4.92 ml sesame seeds
- 1 head green leaf lettuce, sliced into fine ribbons 1/4 inch thick (6 cups)
- 59.14 ml loosely packed cilantro leaf
- 59.14 ml loosely packed Thai basil or 59.14 ml regular basil leaves
directions
- In a medium bowl, combine the soy sauce, lime juice, olive oil, garlic, ginger and brown sugar (makes 1 1/2 cups).
- Stir well.
- Pour half the mixture into a shallow dish large enough to fit the fish.
- Add the fish and marinate at room temperature 30 minutes or in the refrigerator 45 minutes.
- If refrigerating, remove the fish from the refrigerator 15 minutes before grilling.
- Meanwhile, cut the cucumbers in half lengthwise.
- Using a spoon, scoop out the seeds.
- Cut the cucumbers into 1/4-inch-thick slices crosswise (makes about 2 cups).
- Add the cucumbers, carrot, chile pepper, scallion and sesame seeds to the remaining marinade, and refrigerate until ready to serve.
- Remove the fish to paper towels and discard the marinade in the dish.
- Pat the excess marinade from the tuna.
- With a pastry or barbecue brush, brush the fish with additional olive oil.
- On an outdoor grill or a grill pan over high heat, lightly brush the grates with olive oil (do not place the fish on the grill until the flames have subsided).
- Grill the fish 3 to 5 minutes on both sides for medium rare or 6 to 8 minutes for medium well.
- When slightly cooled, cut into thick slices.
- Meanwhile, mix the lettuce and herbs with the chilled marinade and transfer to a platter.
- Place the fish on top, and drizzle additional marinade over the fish.
- Serve immediately.
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Reviews
-
Intensely flavorful dish. I adjusted this down to serve two and had to substitute a chili pepper for the jalepeno. Other than that, I followed the recipe exactly and served it with couscous (with raisins and topped with creme fraiche). My DH and I both enjoyed the blend of flavours -- will make again. Thanks for sharing, Gingerbear.
RECIPE SUBMITTED BY
Gingerbear
United States
Me and my boyfriend have been together for 11 years now. We live on 40 acres and have 6 dogs and 4 Tennessee Walkers. We both work a lot of hours so there is never enough time in a day to get everything done. I absolutely love the outdoors. I also enjoy lifting weights, reading and playing with all of my beautiful animals. I absolutely love, love and love to cook. I like to cook a variety of things and also like love to bake. I like to just get in the kitchen and experiment with different things. If something does not turn out for me such as pie crust or gravy I will keep trying until I can make it work. Only problem is, when I finally make it work it may not work again the time after that. It is fun though and I do consider myself a pretty good cook for the most part. I also love slow cooker recipes. Those are my most favorite in the winter months.