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Grilled Ahi Poke

Recipe From from Weber's Way to Grill™ by Jamie Purviance

Fuel Type:
  • People

    Serves 4

  • Prep Time

    15 min.

  • Grilling Time

    2 min.

Ingredients
Instructions

the Ingredients

20151023095350 Wtg Seafood 24
  • Completed step 2 tablespoons dried Japanese arame or other thin, edible seaweed
  • Completed step 30 grams finely chopped sweet onion
  • Completed step 25 grams thinly sliced scallion (white and light green parts only)
  • Completed step 2 tablespoons soy sauce
  • Completed step 1 tablespoon toasted sesame oil
  • Completed step 1 teaspoon peeled, grated fresh ginger
  • Completed step ½ teaspoon minced serrano chile pepper
  • Completed step 2 sushi-grade ahi tuna fillets, each 170 to 225 grams and 18 millimeters to 2.5 centimeters thick
  • Completed step Vegetable oil
  • Completed step Coarse sea salt or alaea (Hawaiian red sea salt)
  • Completed step Freshly ground black pepper
  • Completed step 2 tablespoons toasted sesame seeds
  • Completed step 1 lemon, cut into wedges (optional)

Instructions

  • If using dried seaweed, place the seaweed in a small bowl, add enough cold water to cover. Set aside to soften for 15 minutes. Drain and coarsely chop the seaweed before using.
  • Prepare the grill for direct cooking over high heat (.
  • In a medium bowl mix the onion, scallion, soy sauce, sesame oil, ginger, and chile. Add the seaweed.
  • Brush the tuna with oil and lightly season with salt and pepper, patting the seasoning into the fish. Brush the cooking grates clean. Grill the tuna over direct high heat, with the grill lid open, just until seared on both sides but still rare inside, about 2 minutes, turning once.
    Brush the tuna with oil and lightly season with salt and pepper, patting the seasoning into the fish. Brush the cooking grates clean. Grill the tuna over high heat, with the grill lid open, just until seared on both sides but still rare inside, about 2 minutes, turning once.
  • Transfer the tuna to a cutting board and cut into 12- to 18-millimeter cubes. Add to the bowl containing the onion mixture and toss to combine. Divide equally into individual bowls. Sprinkle with the sesame seeds. Serve warm with lemon wedges, if desired.

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