Asian Grilled Tuna With Wasabi Aioli
|Tuna steaks||2 Pound (3/4 To 1 Inch Thick)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄3 Cup (5.33 tbs)|
|Packed brown sugar||2 Tablespoon|
|Sesame oil||2 Teaspoon|
|Grated ginger root||2 Teaspoon|
|Garlic||2 Clove (10 gm), finely chopped|
|Sesame seed||2 Teaspoon, toasted if desired|
|Wasabi aioli||4 Tablespoon|
1. If tuna steaks are large, cut into 8 serving pieces. Mix vegetable oil, soy sauce, brown sugar, sesame oil, gingerroot and garlic in shallow glass or plastic dish or resealable plastic food-storage bag. Add tuna; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning once, at least 2 hours but no longer than 4 hours.
2. Heat coals or gas grill for direct heat. Remove tuna from marinade; reserve marinade. Cover and grill tuna about 4 inches from medium heat 10 to 15 minutes, brushing 2 to 3 times with marinade and turning once, until tuna flakes easily with fork. Discard any remaining marinade. Sprinkle tuna with sesame seed.