Todd brought home the most gorgeous wild caught ahi tuna steaks the other day (love that guy!) so naturally my first thought was “how do I want to cook these?” I don’t know about your children, but my kids LOVE anything on a skewer. In fact, I think that I could probably get them to eat more of their dinner if I just gave them a skewer instead of a fork for dinner and let them skewer bites into their mouth Anyways, in knowing this, I decided that it would be a a nice change to cut and skewer the fish, rather than cooking it as a large steak, which can so easily get over or under done.
Skewering the fish worked well for a few reasons: 1. I was able to have a lot of flexibility in determining my cooking temperature for each piece of fish. I wanted the kids to have fish that was cooked medium, while I preferred to have tuna seared rare for myself. and 2. Each piece of fish was marinated after it was cut, so the individual pieces had much more flavor than if they were marinated as large steaks.
One important thing to point out is that fish will stick to a grill unless the grate is properly oiled. So, before you touch the fish to the hot grill, wipe a lightly oiled paper towel along the hot grates, using tongs for safety. (be careful to not use too much, or you may cause a flare up!) Once the grill is prepped, the fish will cook quickly, so keep an eye out and make sure that you don’t over cook the fish. Depending on how hot your grill is and how large you cut your fish, it may only take about 30 seconds or so per side, if you’re looking for rare tuna.
Long story short, the kids really enjoyed this meal! I served the fish with jasmine rice, sprinkled with a little soy sauce, and roasted asparagus and broccoli. It’s certainly a meal I plan to serve again! Happy kids, happy mommy
- 3 yellowfin tuna steaks, cut into 1 to 1-1/2 inch sections
- 8 (or more) wooden skewers
- ¼ cup ponzu
- 1 tbs. sesame oil
- 1 scallions, white and dark green parts
- 1 tbsp chopped cilantro
- 2 small cloves minced garlic
- 1 tsp ginger
- Freshly cracked black pepper
- Cut the tuna into approximately 1 to 1-1/2 inch sections, across the grain, suitable for skewering.
- In a medium bowl mix together ponzu, sesame oil, scallions, cilantro, garlic, ginger, and pepper.
- Place tuna pieces onto a large Ziploc bag and pour marinade over. Place in refrigerator and marinade for at least an hour.
- Preheat a gas grill for approximately 10 minutes. Once hot, carefully wipe the grates with a lightly oiled paper towel.
- Remove fish from marinade, skewer, and cook on grill about 30 seconds per side for rare, and slightly longer for more well done fish.
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