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tuna steaks

Ginger Marinated Grilled Tuna Steaks

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This Asian-style Low FODMAP Ginger Marinated Grilled Tuna Steaks dish is perfect for grilling outdoors or using a grill pan indoors. You can precede the tuna steaks with the Thai Salad with Peanut Dressing or Thai Green Papaya Salad.

Cooking Low FODMAP Ginger Marinated Grilled Tuna Steaks

It goes without saying that you should start with buying the freshest tuna steaks possible. If none are available, some frozen versions are well suitable. The freezing technology has improved vastly and the techniques used are able to capture and retain the flavors and freshness of the fish quite well.

Make sure to grill the fish at over high and direct heat. It generally takes about 2-3 minutes on each side to achieve a medium-rare tuna steak with a pink or red center. Tuna dries out quickly so overcooking it will leave it less desirable. If cutting the steak, slice across the grain of the fish.

My top choice for garlic infused oil is Baja Precious – Glorious Garlic Infused Extra Virgin Olive Oil (750ml Bottle) and asfatetida is Rani Asafetida (Hing) Ground 3.75 oz.

Ginger Marinated

Grilled Tuna Steaks

Created by on April 8, 2016

    Ingredients

    • 6 (6 oz) 1/2-inch-thich tuna steaks
    • 1/4 cup low sodium soy sauce
    • 1/4 cup Thai fish sauce
    • 1 tablespoon chili powder (without garlic)
    • 4 tablespoons scallions, green only, chopped finely
    • 2 tablespoons maple syrup
    • 1 tablespoon sesame oil
    • 3 tablespoons garlic infused olive oil
    • 1 teaspoon asafetida
    • 2 bunches fresh basil leaves, leaves only, washed and dried
    • 1 bunch fresh mint, leaves only, washed and dried
    • 1 bunch cilantro, leaves only, washed and dried
    • 2 tablespoons fresh grated ginger

    Instructions

    1. Arrange steaks in a non-metal dish or tray.
    2. In a food processor or blender, combine soy sauce, fish sauce, chili, ginger, maple syrup, asafetida, sesame oil and 1 tablespoon of the garlic oil.
    3. Coat steaks with the mixture on both sides. Refrigerate and allow to marinate for 1 hour. You can also marinate in a Ziploc bag placed in a shallow bowl.
    4. In a large skilled, heat 2 tablespoons garlic oil over high heat. Add basil, mint and cilantro and saute for about one minute. Transfer to plate.
    5. Take the tuna out of the marinade and transfer on a large plate.
    6. Pour the marinade into the skillet and bring to boil. Reduce heat and simmer for about 5 minutes until thickened.
    7. Set the outdoor grill or preheat a grill pan over medium high heat. Grill the tuna until medium-rare, about 2-3 minutes on each side.
    8. Spoon the herbs evenly on 6 serving plates. Place tuna on top of herbs. Spoon the marinade over each steak and serve. Option to sprinkle toasted sesame seeds on top of tuna steaks.