Grilled Sesame-Crusted Tuna Steaks

Ingredients

Instructions

1. 1Gather the ingredients.
2. 2In a large zip-top bag, combine 1/2 cup low-sodium soy sauce , 1/4 cup chopped scallions , 2 tablespoons fresh lemon juice , 1 teaspoon sesame oil , and 1 teaspoon freshly grated ginger . Swish everything around in the bag until it's well combined.
3. 3Add 4 (6-ounce) tuna steaks , turning to coat them completely with the marinade. Press the excess air out of the bag, seal it, and marinate in the refrigerator for about 20 minutes. Preheat the grill to high heat; this can be a countertop contact grill, an open grill pan, or an outdoor gas or charcoal grill. If using a contact grill, set it to "sear" or the highest temperature setting.
4. 4Place 1/2 cup sesame seeds (white and black combined or white only) on a plate or a shallow dish. Remove the tuna steaks from the marinade, brushing the scallions off the steaks; reserve the marinade. One at a time, coat the steaks with sesame seeds on all sides, pressing the seeds onto the steaks so they'll stick.
5. 5Spray the grill plates lightly with nonstick spray and place the steaks on the grill. If using a contact grill, close the cover so the top grill rests evenly on the steaks; do not press down. Grill for about 3 minutes for a rare, pink interior; grill longer if you prefer your tuna cooked through.
6. 6If you are using an open grilling surface, carefully flip the tuna steaks with a pair of tongs after 3 minutes and cook for 3 minutes on the other side. Remove the steaks from the grill and keep warm.
7. 7While the tuna cooks, pour the marinade into a small saucepan and bring to a boil. Mix the 1/2 teaspoon cornstarch with the 1 teaspoon water to create a slurry and add to the saucepan, stirring with a whisk. Simmer for about 3 to 4 minutes, until the sauce thickens.
8. 8To serve, slice the tuna steaks on the diagonal into thin pieces. Fan the slices on a plate and drizzle with the sauce.