Soy Ginger-Seared Ahi Tuna

Ingredients

• 3/4 cup dry sherry
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon honey
• 2 medium garlic cloves, minced
• 2 teaspoons fresh lime juice
• 1 teaspoon Asian chili sauce
• 1 teaspoon peeled and finely chopped ginger
• 2 ahi tuna steaks (sushi grade)
• 1 cup cucumber, sliced paper thin lengthwise and seeds
• 1/4 red onion, sliced paper thin
• 1/4 cup seasoned rice vinegar
• vegetable oil, for brushing
• 2 teaspoons dark sesame oil

Directions

1. 1

   Combine the sherry, soy sauce, honey, garlic, lime juice, chili sauce, and ginger in small sauce pan. Put the tuna steaks in a baking dish and pour a quarter cup of the marinade over the steaks. Let stand at room temperature for 30 minutes (or refrigerated for up to two hours).

2. 2

   Prepare a medium-hot charcoal fire or preheat a gas grill to medium-high. (We like to use our indoor grill pan in the winter - just make sure it is smoking hot.).

3. 3

   Remove the tuna steaks from marinade and pat dry. Brush the steaks on both sides with vegetable oil. Grill, turning once, for 3 to 5 minutes on each side. Be careful, as the tuna will get dry if overcooked.

4. 4

   Meanwhile, put the remaining marinade in a small saucepan over medium-high heat and cook until reduced to syrupy consistency, about 10-15 minutes. Remove from heat and stir in sesame oil. Serve the tuna teaks with the soy-ginger glaze and top with a heaping portion of the pickled cucumbers.

5. 5

   Pickled Cuke Preparation

6. 6

   Put the cukes and red onion in a small bowl. Add the vinegar and toss to coat evenly. Cover with plastic wrap and refrigerate for at least 15 minutes or up to 2 days.