Tuna steak on the Big Green Egg immersed in a Citrus-Ginger marinade for 4 hours prior to cooking sets you up for a change of pace in cooking tuna steaks. Unlike your basic rubs and sprinkled seasoning mixes this marinade locks itself into the tuna and when cooked adds a special flavor to every bite. Serves 2 but is easily scalable.
½ Cup Extra Virgin Olive Oil (EVOO)
¼ Cup White Wine Vinegar
2 Tbls. Low Sodium Soy Sauce
1 Tbls. Lemon Juice
1 Tbls. Lime Juice
3 Large fresh Garlic Cloves, minced
1 Tbls. Fresh Ginger Root, grated/minced
2 each 7-8 oz.Tuna steaks
Preparation and cooking
1. In a small mixing bowl combine ingredients, whisk and pour over tuna steaks in a 1 gallon zip lock bag. Rotate bag to coat and set bag in bowl to keep tuna soaking well. Refrigerate for 4 hours.
2. Fire up Egg to high heat with grid (pre –oil the grid) raised 6” above fire bowl (fire ring and 2” adapter ring or other device)
3. Remove tuna from bag and discard marinade.
4. Grill tuna, uncovered rotating once until fish flakes easily with a fork (5-10 minutes depending on how ‘done’ you prefer your tuna. Serves 2.
Seen here served with Tomato Bacon Beans...