Ahi Tuna with Ginger-Chile Marinade

by Hilary Gauntt on February 9, 2014

Master Fisherman Rich Randall had a freezer overflowing with his latest catch, and I was among the lucky beneficiaries. I spent some time searching for a way to showcase it, and hit the jackpot with this recipe! You can either grill or pan fry the fish, but this marinade will become a favorite. Great with swordfish as well.

3 Tbs. unseasoned rice vinegar

2 Tbs. finely grated peeled fresh ginger

2 Tbs. peanut oil

2 Tbs. Asian sesame oil

2 Tbs. soy sauce

2 Tbs. honey

1 Tbs. fresh chopped cilantro ( plus more for serving)

1 serrano chile, seeded and minced (or 1- 2 Tbs. chili garlic sauce)

Freshly ground pepper

1 1/2 pounds   1 1/4- inch- thick ahi tuna

Whisk the first 8 ingredients in a medium bowl to blend; season to taste with pepper.  Transfer 3 Tbs. of marinade to a small bowl and reserve. Add tuna to remaining marinade in the medium bowl and turn to coat.. Refrigerate at least 30 minutes and up to an hour.

Spray grill rack with non-stick spray.  Prepare the barbecue (medium-high heat).  Grill to desired doneness, turning once; about 5 minutes total for medium rare.  Transfer to a platter, drizzle reserved marinade over; sprinkle with chopped cilantro or chives.



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