Japanese Grilled Tuna

Ingredients

• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 tablespoon grated gingerroot
• 1 tablespoon cracked black pepper
• 4 (8 ounce)  tuna steaks, about 1-inch thick
• kosher salt

Wasabi soy sauce Glaze

• 1/2 cup granulated sugar
• 1/2 cup water
• 1/2 cup rice vinegar
• 1/4 cup light soy sauce
• 4 slices ginger, smashed
• 2 teaspoons wasabi powder
• 1 tablespoon water

Directions

1. 1

   Combine oils, ginger and pepper. Brush on steaks.

2. 2

   Sprinkle with kosher salt.

3. 3

   Marinate for 30 minutes.

4. 4

   Combine sugar, water, rice vinegar, soy sauce and ginger.

5. 5

   Stir to dissolve.

6. 6

   Bring to boil on high heat and reduce until syrupy, about 15 minutes.

7. 7

   Make a apste of the wasabi powder and the water.

8. 8

   Whisk in wasabi paste.

9. 9

   The glaze should be used at room temperature.

10. 10

    Grill tuna 2 minutes per side with lid closed for very rare - 3 to 4 minutes per side for medium-rare.

11. 11

    Use either a squeeze bottle or a fork to streak glaze over fish.