California Grill: Grilled Yellowfin Tuna

Grilled Yellowfin Tuna

California Grill, Contemporary Resort

You will need about 1/3 pound of tuna per person (if tuna is unavailable, this seasoning works well with shrimp, also). Brush each fresh, thick-cut tuna steak with a mixture of:

1/3 cup soy sauce
2 tablespoons safflower oil
1 tablespoon fresh grated ginger
1/3 teaspoon red chili flakes, or to taste
zest of 1 lemon
kosher salt and fresh ground black pepper, to taste

Grill the tuna over a very hot, but not flaming, grill. Cook the tuna so that the outside is browned, but the inside is nearly rare.

Cilantro Lime Yogurt Sauce:
8 ounces nonfat yogurt
1/2 bunch cilantro, finely chopped
2 finely sliced scallions
1/4 cup minced red onion
zest and juice of 1 lime
1 teaspoon fresh grated ginger
1 teaspoon curry powder
1 teaspoon light soy sauce
kosher salt and fresh ground black pepper, to taste

Whisk all ingredients together lightly. Refrigerate for at least an hour and serve on top of or beside the tuna.

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