Tuna with Ginger-Chile Marinade

Not a fish family here. But we're trying. The pickiest won't even go near it, her loss because this was so good, it could sway a somewhat picky eater. Just not the pickiest. So three out of four is not bad. The Griller grilled, and he grilled and he grilled and it was a little dry, but I didn't have to do anything but the marinade so I am not complaining. Not too much anyway. So he'll never eat sushi. You get used to dry fish, it has a lot of flavor. The marinade was a hit, we'll make it again, maybe next time I will give him a timer.




Tuna with Ginger-Chile Marinade
Source: Epicurious - recipe by Molly Stevens, Bon Appetit 2007
Adapted by There's Always Thyme to Cook
Printable Recipe

4 tablespoons unseasoned rice vinegar
2 tablespoons finely grated peeled fresh ginger, more or less, to taste
3 tablespoons peanut oil
4 tablespoons Asian sesame oil
3 tablespoons soy sauce
3 tablespoons honey
tablespoon chopped fresh cilantro, more or less to taste
1 jalapeno or serrano chile, seeded, minced
salt and freshly ground pepper
4 1 1/4 -inch-thick tuna steaks
1 large red bell pepper, cut into thick slices, length-wise
1 poblano pepper, cut in slices, length-wise
1 large sweet onion (such as Maui or Vidalia), cut into thick slices

Put the vinegar, oils, ginger, soy sauce, chile, and cilantro in a jar, close the lid, and shake vigorously to combine; season to taste with salt and pepper.  Add tuna to a ziploc bag and pour some of the marinade from the jar, reserving some of the marinade to serve. Zip the bag closed and shake to cover tuna with marinade. Refrigerate at least 30 minutes and up to 45 minutes.

Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Grill tuna, peppers, onions to desired doneness, turning frequently, about 4 minutes total for medium-rare. Transfer to platter. Drizzle reserved marinade over; sprinkle with chopped cilantro.