Gilled Tuna Topped With Sesame Sriracha Aioli Recipe 465

Steps:

• Whisk together first 6 ingredients in shallow dish for marinade. Place mayonnaise in separate small bowl. Whisk in 1 1/2 tablespoons marinade. Set aioli aside.
• Sprinkle fish with salt and pepper. Place fish in marinade in dish, turning to coat evenly. Marinate 1 hour at room temperature, turning fish occasionally.
• Oil grill rack. Prepare barbecue (medium-high heat). Grill fish to desired doneness, about 3 minutes per side for medium. Top fish with aioli and serve.

Steps:

• To make marinade, place tamari, sesame oil, Sriracha, garlic and ginger in a medium bowl and whisk to combine. Pour marinade in a plastic zip-top bag, add tuna steaks and seal. Turn bag several times to coat tuna steaks with marinade. Place in refrigerator and marinate 1 to 2 hours. Remove tuna steaks from zip-top bag, drain and discard excess marinade and pat dry. Place tuna on a large plate. Prepare a hot charcoal fire, preheat a gas grill to high or heat a large grill pan over high heat. Brush grill grates or grill pan with a thin coating of oil using a silicone pastry brush. Sear tuna on both sides (when cooking the first/best side, when meat turns white 1/4 way up - turn the steak 1/4 turn to create hatch marks before turning over). Leave the interior rare to medium-rare, about 3-5 minutes per side, flipping once with a fish spatula or tongs. Transfer tuna to a cutting board with a well and let sit for 10 minutes. To serve, cut the tuna steaks into 1/4-inch thick slices using a sharp slicing knife. Top each serving with a dollop of aioli. Garnish with green onions and sesame seeds. Serve immediately. . Sesame-Sriracha Aiola Whisk together the egg yolks, mustard powder and water in a medium mixing bowl. While whisking vigorously, add vegetable oil in drips to form an emulsion. Whisk in sesame oil by drops. Whisk in Srirachi sauce and lime juice. Taste and season with salt, pepper, additional Sriracha and additional lime juice as desired. Cover and keep refrigerated until ready to use.

Steps:

• Place tuna steaks with Italian dressing in a bowl, coating both sides; marinate in refrigerator for 20 minutes.
• Preheat outdoor grill for medium-high heat, and lightly oil the grate.
• Grill tuna on the preheated grill until tuna lightens in color but retains a thin line of pink in the center, about 5 minutes on each side.

Steps:

• Light the grill: Place a chimney starter on the grate of a charcoal grill. Add newspaper in the bottom, then fill with charcoal. Light the newspaper, which will light the charcoal. When the charcoal is mature with ashed-over gray embers (about 30-45 minutes later), remove the grill top and place the charcoal underneath.While you're waiting for the charcoal to heat up, prepare the aioli (Step 2).
• Sesame aioli: In a mixing bowl, whisk vinegar, egg yolk, yuzu kosho, and miso to a thick paste. Add the honey, then slowly whisk in the sesame oil and the grapeseed oil, a little at a time, alternating between the oils to balance the aioli. Finish by whisking in the zest from 1 lime and the crème fraîche. Set aside. (Sesame aioli will keep in the refrigerator 2-3 days.)
• Tuna burgers: Cut the tuna into thin planks, then into strips and chunks. Finish by roughly chopping to a fine dice. (Alternatively, tuna can go in a meat grinder.) Use a Microplane to grate the ginger (with skin), garlic, lime (zest only), and chile (stopping before you get to the seeds); add them to the chopped tuna. Add the cilantro, followed by half of the aioli, and gently mix to combine. Mix until mixture is tight and sticky, about 3-4 minutes. Chill for 35-40 minutes.
• Cook the burgers: Roll the chilled tuna into balls, then gently flatten to just under an inch thick, but don't pack them too tightly. Set patties aside as they're formed. When all the patties are ready to go, season with salt and pepper; grill over medium heat until just cooked through, 3-4 minutes per side.
• Assemble the burgers: Place each burger onto a bun; top with sesame aioli and a slice of tomato just before serving.

Steps:

• Place tuna steaks and olive oil in a large resealable plastic bag. Seal, and refrigerate for 1 hour.
• Preheat the grill for medium heat. When coals are very hot, scatter a handful of hickory or mesquite wood chips over them for flavor.
• Lightly oil grill grate. Season tuna with salt and pepper, and cook on the preheated grill approximately 6 minutes, turning once. Transfer to a serving platter, and drizzle with freshly squeezed lime juice. Serve immediately.

Steps:

• In a small bowl, combine the first eight ingredients. Remove 1/3 cup to a small bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add tuna. Seal bag and turn to coat; refrigerate for up to 1 hour., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, uncovered, over medium heat for 4-5 minutes on each side for medium-rare or until slightly pink in the center, basting frequently with reserved marinade.

Steps:

• Mix Japanese mayo and Sriracha together in a bowl. Mix in tuna, scallion, and tobiko.
• Put the rice on top of the seaweed and spread it down. Flip over so rice side is down. Place tuna mixture in center of the seaweed. Using your fingertips, roll it up. Use a bamboo mat to push roll into a shape and push ingredients in on each side. Use a sharp knife dipped in water to cut into 6 pieces.