Seared Ahi Tuna Steak
Wood Pellet Recommendation
1/2 cup gluten free soy sauce
1/4 cup lime juice
2 tablespoons sesame oil, divided
4 tablespoons Sweet Heat Rub
1 large sushi grade ahi tuna steak, patted dry
2 tablespoon Rice Wine Vinegar
2 tablespoons sriracha sauce
2 cups Water
Glass baking dish
Start up your Louisiana Grills. Once it’s fired up, set the temperature to 400°F. If using gas or charcoal, set it up for high heat over direct heat.
In the glass baking dish, pour in the water, soy sauce, lime juice, rice wine vinegar, 1 tablespoon sesame oil, sriracha sauce, and mirin.
Whisk the marinade together with the whisk until everything is well combine.
Place the ahi steak into the marinade and place the glass baking dish with the ahi steak in the refrigerator for 30 minutes.
After 30 minutes, flip the ahi steak over so that the ahi has the chance to fully marinate on all sides, and allow to marinate for 30 more minutes.
After the tuna steak has finished marinating, drain off the marinade and pat the steak dry with paper towels on all sides. Pour the Sweet Heat Rub onto the plate and rub the remaining tablespoon of sesame oil generously on all sides of the tuna steak, and then gently place the tuna steak into the seasoning on the plate, turning on all sides to coat evenly.
Insert a temperature probe into the thickest part of the ahi steak and place the steak on the hottest part of the grill. Grill the ahi tuna steak for 45 seconds on each side, or just until the outside is opaque and has grill marks. Flip the steak and allow it to grill for another 45 seconds until the outside is just cooked through. The ahi tuna steak’s internal temperature should be just at 115°F
Remove the steak from the grill once it reaches 115°F, and immediately slice and serve. The inside of the steak should still be cool and ruby pink.