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Sweet and Sour Grilled Tuna
You won't believe how well ahi tuna responds to vinegar and soy sauce. It's just like apple and pork. They were meant for each other.
Ingredients
- tuna, ahi tuna loin, cut into 2 pieces2 lb
- tomato ketchup1/4 cup
- rice vinegar1/4 cup
- light brown soft sugar1/4 cup
- soy sauce2 tbsp
- peanut oil2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Combine ketchup, vinegar, soy sauce, and sugar. Reserve ¼ cup and add tuna to larger amount of mixture and toss to coat. Drain tuna and set aside.
Coat a sheet of newspaper with 1–2 tsp oil. Wad up and place under a good chimneyful of natural chunk charcoal. Light and wait 15 minutes or until coals are coated with light gray ash.
Rub grate with remaining oil and place on heated chimney. Add tuna and cook 15–30 seconds or until desired doneness is achieved.
Remove to a plate and cover tightly with plastic wrap. Let rest 3 minutes.
Slice thinly across the grain and serve with reserved marinade, or wrap tightly with a new sheet of plastic wrap and refrigerate up to 3 days.