Sweet and Sour Grilled Tuna
Sweet and sour grilled tuna sears ahi loin over charcoal for just seconds, so the inside stays rare and the outside picks up a sticky glaze. The marinade of ketchup, rice wine vinegar, brown sugar and soy sauce does the same job for tuna that apple does for pork, adding sharpness and sweetness to a rich fish. Part of it is saved to spoon over the slices, and the leftovers keep for three days.
Instructions
Stir the ketchup, rice wine vinegar, soy sauce and brown sugar together in a bowl. Set aside ¼ cup of this mixture to serve with the fish later.
Add the tuna to the larger portion of marinade and toss until it is coated all over. Lift the tuna out, let the marinade drain off, and set the fish aside.
Rub a sheet of newspaper with 1 to 2 teaspoons of the peanut oil, wad it up, and set it under a chimney starter filled with natural chunk charcoal. Light the paper and wait about 15 minutes, until the coals are covered in light gray ash.
Oil the grill grate with the remaining peanut oil and set it over the lit coals. Lay the tuna on the grate and cook for 15 to 30 seconds, or until it is done to your liking.
Move the tuna to a plate and cover it tightly with plastic wrap. Let it rest for 3 minutes.
Slice the tuna thinly across the grain and serve it with the reserved marinade. To keep it, wrap it tightly in fresh plastic wrap and refrigerate for up to 3 days.
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