Sometimes I like my fish grilled, and other times I like my fish raw. Well, this recipe gives me the best of both worlds while also keeping it very easy. Let’s start at the store where we want to find a sushi-grade cut of Ahi Tuna, so avoid the packaged stuff and head straight for the seafood counter. The ideal cut will be bright pink throughout and should not have dark spots. With fresh fish in hand, grab your salad of choice, some white rice, and head on home to get this rockin’ dinner started.
Get your rice going (consult a dummies manual if you don’t know how) and season the Tuna with seasame oil, salt, pepper, and Old Bay (this stuff is a personal favorite when it comes to seafood). Now that the rice is cooking and the grill is up to High, it’s searing time! Toss it on and grill about 2-3 minutes per side. I don’t close the lid – that way I can keep a close eye on things. The center of the fish should still be rare and the sides should be brown when it’s ready.
Presentation of this dish is a breeze. Just slice the tuna into small pieces and serve over a bed of rice and the salad you chose at the store. I suggest using an Asian vinaigrette dressing for the salad because it will pair well with the fish. I hope you’ll give this one a shot and feel free to drop us a comment when you get around to it. We like comments!