Grilled Sweet and Sour Tuna Steaks
- ½ Cup Soy Sauce
- ½ Cup Honey
- ¼ Cup Light Brown Sugar, Packed
- 4 Tablespoons Fresh Grated Ginger
- 2 Teaspoon Minced Lime Zest
- 4 Tablespoons Lime Juice
- 4 Tablespoons Sesame Oil
- 4 Garlic Cloves, Pressed
- 1 Tablespoon Minced Jalapeño Pepper, Seeded
- 4 Tuna Streaks 1 Inch Thick
- Maple Wood Chips For Smoking As Needed
For the marinade and the dipping sauce, combine all the first 9 ingredients in a small nonreactive bowl and blend well with a whisk. Pour half the marinade into a large zipper-top plastic bag, reserving the second half of the marinade, set aside for later. Carefully add the tuna steaks into the bag of marinade, seal it, and let it marinate in the refrigerator for 1 hour.
Put the second half of the marinade, set aside earlier, into a saucepan and bring it to a boil over medium-high heat. Optional: You can thicken this hot mixture slightly with a little cornstarch/water mixture if you want this dipping sauce to have some body. Set this dipping sauce aside for serving.
Preheat grill for medium-hot heat. Place Mo’s Smoke Pouch full of Maple Wood Chips on the grill over the flame or hot coals on the cooking surface. If you don't have this option you can make a packet out of aluminum foil and punch a few holes in the top of it with a fork and place directly on the hot coals.
As soon as the pouch begins to smoke (3-4 minutes), reduce the heat to low directly under the pouch. Remove the tuna steaks from the marinade, discard the marinade, and then place the tuna steaks directly over the heat. Grill until the desired doneness, approximately 5-7 minutes per side. As always, keep the grill lid closed as much as possible during the 5-7 minutes per side cooking time so as to trap the smoke with the tuna and to prevent oxygen from igniting the smoking wood.
Remove your tuna steaks from the grill and enjoy them with the dipping sauce.
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