Grilled Bluefin Tuna with Furikake–Soy Marinade (Serves 8)
Ingredients
8 Bluefin tuna steaks (about 6–7 oz each, 1–1.5 inches thick) or 1 Loin about 4 lbs
¾ cup (12 tbsp) soy sauce
¼ cup (4 tbsp) toasted sesame oil
¼ cup (4 tbsp) fresh chives, finely chopped plus more for garnish
4 small shallots, finely minced
2 tbsp furikake seasoning (plus more for garnish)
2 tbsp fresh lemon juice
2 tsp lemon zest (optional, for brightness)
2 tbsp neutral oil (grapeseed or canola, for grilling)
Sea salt & freshly cracked black pepper, to taste
Marinade
In a medium mixing bowl, whisk together soy sauce, sesame oil, chives, shallots, furikake, lemon juice, and lemon zest (if using).
Arrange tuna steaks in a large shallow dish or resealable bags. Pour marinade evenly over the fish, coating all sides.
Cover and refrigerate for 1 hour (no longer than 90 minutes).
Grilling
Preheat grill (or cast-iron grill pan) to high heat. Lightly oil the grates with neutral oil.
Remove tuna from the marinade and pat lightly with paper towels. Season both sides with a little salt and pepper.
Grill tuna steaks about 1–2 minutes per side for rare to medium-rare (depending on thickness). Work in batches if needed to avoid overcrowding.
Rest for 2–3 minutes before slicing or serving whole.
To Serve
Slice steaks across the grain into thick strips, or plate whole for individual servings.
Sprinkle with extra furikake and chopped chives.
Pair with steamed rice, crisp cucumber salad, or lightly dressed greens.
