Entree: Pitcairn – Southern Culinary Region – Grilled Tuna Steak (Thick seared tuna steaks seasoned with a bright island-style citrus and soy marinade)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 6 min

Additional 30 min

Total 45 min

Ingredients

- 4 tuna steaks, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) lime juice
- 2 tbsp (30 ml) soy sauce
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) brown sugar
- 2 cloves garlic, crushed (about 6 g)
- 1 tsp (5 g) grated fresh ginger
- 1 small fresh red chili, seeded and finely chopped (about 6 g)
- 2 tbsp (8 g) chopped fresh cilantro
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 lime, cut into wedges for serving
- 1 tbsp (15 ml) toasted sesame oil (optional, for finishing)

Instructions

1. In a shallow dish, whisk together lime juice, soy sauce, olive oil, brown sugar, crushed garlic, grated ginger, chopped chili, cilantro, salt, and black pepper to form the marinade.
2. Place the tuna steaks in the dish and turn to coat. Marinate in the refrigerator for 20–30 minutes, turning once; do not marinate longer than 45 minutes to avoid over-curing the fish.
3. Preheat a grill or heavy grill pan over high heat until very hot and lightly oiled.
4. Remove tuna from the marinade and pat lightly with paper towel. Reserve the marinade and discard any that contacted raw fish.
5. Grill the tuna steaks 1.5–3 minutes per side for rare to medium-rare depending on thickness, or longer for desired doneness, brushing once with reserved marinade during the first side only.
6. Transfer to a cutting board, let rest 2 minutes, finish with a drizzle of toasted sesame oil if using, and serve with lime wedges.