Name: Charcoal-Grilled Tuna Steaks with Soy-Ginger Vinaigrette
Total time: 55 min
Yield: Serves 6
Ingredients: Vegetable oil for cooking grate; 3 tablespoons plus 1 teaspoon rice vinegar; 2 tablespoons Dijon mustard; 2 teaspoons honey; 2 medium thinly sliced scallions; 3 tablespoons soy sauce; 1 tablespoon toasted sesame oil; 2 teaspoons minced fresh ginger; 1/2 teaspoon red pepper flakes; 3/4 cup olive oil; 6 tuna steaks, 1 inch thick (about 8 ounces each) (see note); Ground black pepper

Charcoal-Grilled Tuna Steaks with Soy-Ginger Vinaigrette

Published on June 1, 2012

Time

55 minutes

Yield

Serves 6

Charcoal-Grilled Tuna Steaks with Provençal Vinaigrette

Ingredients

Vegetable oil for cooking grate3 tablespoons plus 1 teaspoon rice vinegar2 tablespoons Dijon mustard2 teaspoons honey2 medium thinly sliced scallions3 tablespoons soy sauce1 tablespoon toasted sesame oil2 teaspoons minced fresh ginger½ teaspoon red pepper flakes¾ cup olive oil6 tuna steaks, 1 inch thick (about 8 ounces each) (see note)Ground black pepper

Before You Begin

We prefer our tuna served rare or medium- rare. If you like your fish cooked medium, observe the timing for medium-rare, then tent the steaks loosely with foil for 5 minutes before serving. To achieve a nicely grilled exterior and a rare center, it is important to use fish steaks that are at least 1 inch thick.

Instructions

Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Build modified two-level fire by arranging all coals in even layer over half of grill, leaving other half empty. Loosely cover cooking grate with large piece of heavy-duty aluminum foil; position grate over coals, cover grill, and heat grate until hot, about 5 minutes. Remove foil with tongs and discard; scrape grate clean with grill brush. Lightly dip wad of paper towels in oil; holding wad with tongs, wipe grate. Continue to wipe grate with oiled paper towels, redipping towels in oil between applications, until grate is black and glossy, 5 to 10 times. Grill is ready when coals are hot (you can hold your hand 5 inches above grate for 3 to 4 seconds).

While grill heats, whisk vinegar, mustard, honey, scallions, soy sauce, sesame oil, ginger, and red pepper flakes together in large bowl. While whisking constantly, slowly drizzle oil into vinegar mixture until lightly thickened and emulsified. Measure out ¾ cup vinaigrette and set aside for cooking fish. Reserve remaining vinaigrette for serving.

Brush both sides of fish liberally with vinaigrette and season with pepper to taste. Grill fish without moving until grill marks form and bottom surface is opaque, about 1½ minutes. Carefully flip, cooking until grill marks form on second side, about 1½ minutes longer for rare (opaque at perimeter and translucent red at center when checked with tip of paring knife) or 3 minutes for medium-rare (opaque at perimeter and reddish pink at center). Transfer to large plate and serve immediately, passing reserved vinaigrette.