We’ve got a great fish market about 10 minutes from my house, Jordan Lobster Farms. If you are from the area you know the place, almost everyone does. I know if I am going to Jordan’s I am going to get a quality fish. Today was Tuna and Clams. Add in an ear of corn and some reduced balsamic and what a fantastic meal we had.
- 1 1/2 lb tuna steak
- 1/4 cup canola oil
- 2 Tbsp sesame oil
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1″ ginger diced
- 3 scallions rough chopped
- 1/2 cup balsamic vinegar
Add canola oil, sesame oil, brown sugar and vinegar into a large mixing bowl.
Whisk to combine.
Stir scallions and ginger into the mix.
Wash and pat your tuna dry. Season both sides with salt and pepper.
Add marinade and tuna into a zipper bag. Squeeze as much of the air out of the bag as you can and seal. Refrigerate for 2-6 hours.
While your fish is soaking up the goodness, pour the balsamic vinegar into a medium pan. Bring to a boil and cook until reduced by 1/2.
You’ll know the vinegar is reduced enough once it coats the back of a spoon. It will be thick and sweet and add tons of flavor to any dish you garnish it with.
Heat your grill to medium high. When using a charcoal grill you want a single layer of coals that are coated in white ash. Place you fish on the hot grill and let sit for 2-3 minutes. Use a wide (see picture) spatula to flip the fish. Let cook for an additional 2-3 minutes.
After 4-5 minutes on the grill pull the fish.
Your tuna should be cooked on the outside nice and pink in the middle. Depending on how thick the stead is you will need to adjust the cooking times. This may take a little time to get used to.
Drizzle with your reduced balsamic and serve with grilled clams and corn. What a wonderful summertime meal. It is filling while still feeling light and healthy and reminds me of backyard barbeques the tuna lends a refined feel to this meal.