I grilled tuna steaks for dinner last night, and the marinade I made worked so well that I thought I'd share.
Saturday evening, while grilling burgers for me and Mrs. P, I was day dreaming about how I wanted to prepare the tuna steaks we bought at Costco earlier that morning. I was decided, no matter what else was in it, I wanted the marinade to hinge on roasted garlic. So after the burgers were done I tossed a head of garlic on the grill for about and hour (turning once, of course)
Anyway, the I ended up vacuum packing the tuna in: Roasted garlic (mashed into a paste), soy sauce (light), sesame oil, ginger (just a bit), lots of black pepper, and lemon zest. After six hours i removed them, dried them off and returned them to the fridge for another hour. While the charcoal was heating, I rolled them in sesame seeds to form a nice crust and sprayed them down with EVOO.
They were pretty thick so I had to sear them a bit longer than I would normally, maybe 5 minutes per side. I like tuna with a cool, dark purple, center.
This turned out fantastic because the tuna flavor was still prominent but the soy roasted garlic flavor made a nice little aftertaste to each bite.