Cookbook:Sweet & Sour Grilled Tuna
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You won't believe how well ahi tuna responds to Asian flavors. It's just like apple and pork. They were meant for each other.
- 2 pounds ahi tuna loin, cut into 2 pieces
- 1/4 cup ketchup
- 1/4 cup rice wine vinegar
- 1/4 cup light brown sugar
- 2 Tbs soy sauce
- 2 Tbs peanut oil
- Combine ketchup, vinegar, soy sauce, and sugar. Reserve 1/4 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.