Grilled Tuna with Spicy Ponzu Sauce
These grilled tuna steaks are dusted with salt and pepper, seared over hot coals, and served with an Asian-inspired spicy ponzu dipping sauce.
- 4 tuna steaks
- salt and pepper
Spicy Ponzu Sauce
- ½ cup soy sauce
- ¼ cup fresh lime juice
- ¼ teaspoon lime zest
- 1 tablespoon mirin
- 1 teaspoon Asian hot sauce (Sriracha or Garlic Chili Sauce)
- fresh ground pepper to taste
Lightly dust your thawed tuna steaks with salt and pepper.
Wipe your grill grates with a cooking oil-soaked paper towel to prevent the tuna from sticking.
Charcoal - Pile the lit coals on one side of the grill, add the grill grate, and grill the tuna steaks directly over the hottest part of the grill for 2 minutes per side.
Propane - Turn burners on high heat, and grill the tuna steaks over the flame for 2 minutes per side.
The steaks are done when the exterior is seared, but not burnt. For best flavor and texture, the interior should still be raw, like sushi.
Remove from heat and let rest for 5 minutes prior to serving with ponzu sauce.
Calories: 272kcal | Carbohydrates: 5g | Protein: 43g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 65mg | Sodium: 1719mg | Potassium: 508mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3711IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 2mg