Tuna Steaks?

this looks like what you may be referring to::::


Tuna, Steaks, Ahi, Ginger-Lime-Honey, SmokinBoB


4-6 Tuna Steaks, 1 inch
**********MARINADE**********
¼ Cup Light Soy
¼ Cup Honey
2 Tbs. Sugar, Light Brown
2 Tbs. Ginger, Fresh Grated
2 Tbs. Lime Juice
2 Tbs. Sesame Oil, Toasted
4 Cloves Garlic, Pressed
2 Tsp. Jalapeños (optional)
1 Tsp. Lime Zest



1 Drop in non-reractive glass dish the tuna steaks, marinate refrigerated at least 1 hour.
2 BGE 350°-400°F, Cook as you would any good steak.
3 Take remainder of marinade and reduce it, drizzle on the plate prior to serving. Spinach sauted in a little butter and garlic is a good side dish..


Recipe Type
Main Dish, Seafood

Recipe Source
Author: SmokinBoB

Source: BGE Forum, SmokinBoB, 03/20/05

Sorry, but I have to throw in one more:

Tuna steaks
from Weber’s recipe list.

Marinade:
6 tablespoons unsalted butter, melted
6 tablespoons Asian-style sesame oil
6 tablespoons rice vinegar
Juice of 1/2 lemon
1 & 1/2 teaspoons dried thyme
1 garlic clove, minced
1 crushed Thai, Hunan, or other tiny hot red chile

4 tuna steaks, each about 1 inch thick

1/4 teaspoon coarse salt, either kosher or sea salt. (Do not use regular table salt!)

**********

1. Heat up a cast iron skillet. HOT!

2. While the skillet is heating up, place tuna steaks in non-reactive dish and pour the marinade over the tuna. (Do not use an aluminum pan) Allow steaks to sit in the marinade at room temperature for 20 to 30 minutes.

3. Stabilize Egg at about 225*.

4. Sprinkle cast iron skillet with kosher salt. Drain the steaks and sear about 1 minute on both sides. (This is going to make a lot of smoke.)

5. Transfer the steaks to the Egg and cook to desired doneness, 20 to 25 minutes for medium-rare. Avoid over cooking.

**********

Sauce:
1 cup hoisin sauce
1/2 cup rice vinegar
1/4 cup soy sauce
2 tablespoons Dijon mustard
2 teaspoons minced ginger
1 teaspoon ground anise
2 garlic cloves garlic, minced

1. Combine all ingredients in a saucepan and warm them over low heat for about 10 minutes.

2. Serve the sauce hot or at room temperature. It keeps, refrigerated, for several weeks.

Serving suggestion: You can thin the sauce with a little water and use it in a stir-fry with broccoli, scallions, red bell peppers, and sliced water chestnuts.