Grilled Tuna “beeriyaki” Recipe #176028
Beer substitutes the sake or white wine.
I enjoy my tuna still still red but others do like it pink or somewhat translucent in the center. If like myself follow my directions and for those that want it more well done go ahead and continue to grill it till desired doneness. You may need to move it to indirect heat.
by ~Rita~
15 min | 5 min prep
SERVES 4
- 4 tuna steaks (1-inch thick)
For the Marinade
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 2 scallions, sliced
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon brown sugar
- 3 ounces lager beer (drink the rest of the bottle ,0)
- 1 lemon, juice of
- 1/2-1 teaspoon asian chili-garlic sauce
Garnish
- 1 scallion, sliced
- toasted sesame seeds
- Blend all the ingredients for the marinade together.
- Place the Tuna steaks in the marinade and place in the refrigerator for one hour, turning the steaks at least once.
- Place on a hot well-greased grill and baste with the marinade while turning the fish over after about 4-5 minutes while drinking the rest of the beer.
- Cook another 3-5 minutes or until medium rare. Or continue to cook till desired.
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5 stars