• SoyLimeGrilledTunaWithCucumberSalad

Soy-Lime Marinated Grilled Tuna with Cucumber Salad

Introduction

I have no fancy introduction other then we've made this on the BBQ many times and it's yummy! It officially makes 4 servings but it's easy to adjust the recipe for more people or even just stretch the portions out.

Ingredients

• ^1/2 cup soy sauce

• ^2/3 cup fresh lime juice

• 3 Tbsp. extra-virgin olive oil
• 2 garlic cloves, finely minced
• 2 Tbsp. minced or grated ginger
• 2 Tbsp. light brown sugar

• 1 ^1/2 pounds fresh tuna fillets (1-inch thick)

• 2 small cucumbers, peeled

• 1 carrot, peeled and sliced very thin or grated (^3/4 cup)

• 1 tsp. finely chopped red jalapeño chile pepper or ^1/4 tsp. red pepper flakes

• 1 scallion, finely chopped (^1/4 cup)

• 1 tsp. sesame seeds

• 1 head green leaf lettuce, sliced into fine ribbons ^1/4-inch thick (6 cups)

• ^1/4 cup loosely packed cilantro leaves

• ^1/4 cup loosely packed Thai or regular basil leaves

Directions

1. In a medium bowl, combine the soy sauce, lime juice, olive oil, garlic, ginger, and brown sugar (makes 1 ^1/2 cups). Stir well. Pour half the mixture into a shallow dish large enough to fit the fish. Add the fish and marinate at room temperature 30 minutes or in the refrigerator 45 minutes. If refrigerating, remove the fish from the refrigerator 15 minutes before grilling.

2. Meanwhile, cut the cucumbers in half lengthwise. Using a spoon, scoop out the seeds. Cut the cucumbers into ^1/4-inch thick slices crosswise (makes about 2 cups). Add the cucumbers, carrot, chile pepper, scallion, and sesame seeds to the remaining marinade, and refrigerate until ready to serve.

3. Remove the fish to paper towels and discard the marinade in the dish. Pat the excess marinade from the tuna. With a pastry or barbecue brush, brush the fish with additional olive oil.
4. On an outdoor grill or a grill pan over high heat, lightly brush the grates with olive oil (do not place the fish on the grill until the flames have subsided). Grill the fish 3 to 5 minutes on both sides for medium rare or 6 to 8 minutes for medium well. When slightly cooled, cut into thick slices. Meanwhile, mix the lettuce and herbs with the chilled marinade and transfer to a platter. Place the fish on top, and drizzle additional marinade over the fish. Serve immediately. Makes 4 servings.

Rori's Howto: Marinating Fish

Never marinate fish longer then one hour: The meat will begin to break down, the texture will get mushy, and, depending on the amount of acid (lime, lemon or vinegar), the fish can start to "cook," which is fine for ceviche but not for grilling. I suggest marinating at room temperature for 30 minutes or in the refrigerator for 45 minutes, then leaving at room temperature for 15 minutes (you don't want to put ice-cold anything on a grill). Make sure that the dish that holds the fish and marinade isn't too large, so the fish can sit in as much of the marinade as possible. I recommend a glass or Pyrex container (certain metals can be reactive to fish). Pat the fish dry thoroughly with paper towels to prevent the flesh from sticking to the grill. Then brush the fish and the grill with olive oil.

Variations

For beef, marinate 1 ^1/2 pounds of filet 1 to 2 hours. Grill 12 to 14 minutes, turning often, for medium rare.

For tofu cut 1 pound of tofu into ^1/2-inch thick slices and marinate for 1 hour Pat dry, brush with oil, and grill 2 minutes per side.

For eggplant, cut 1 large eggplant into ^1/2-inch thick slices and marinate for 1 hour. Pat dry, brush with oil, and grill 2 minutes per side.

Source: Oprah Magazine, August 2003 (page 106)

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