This is Anders’s killer tuna recipe that he cooked on BBQ with Bobby Flay and the one he makes every time he does an auction dinner. It’s basic, but it’s also really freaking good! slice the tuna thin, serve it with creamy bottled horseradish sauce for dipping, and everyone goes nuts.
1⁄2 cup soy sauce
1⁄2 cup extra-virgin olive oil
11⁄2 tablespoons worcestershire sauce
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 slabs ahi tuna, about 1 inch thick
Combine the soy sauce, olive oil, Worcestershire, ginger, and garlic in a glass bowl big enough to hold the tuna. Add the tuna and turn to coat. Cover with plastic wrap and marinate for at least 1 hour at cool room temperature or in the fridge.
Preheat a grill to high.
Remove the tuna from the marinade and discard the marinade. Place the tuna directly on the hot grill for about 2 minutes per side for a rare center. Let rest for 5 minutes. Slice thinly and serve.
From In the Kitchen with the Pike Place Fish Guys by The Crew of Pike Place Fish, © 2013 Viking Studio