Ingredients:
- 1/2 cup low sodium soy sauce
- 1 large ahi tuna steak, patted dry
- 1/4 cup lime juice
- 2 tablespoons Rice Wine Vinegar
- 2 tablespoons sesame oil, divided
- 2 tablespoons of Sriracha sauce
- 4 Tbsp B Xtreme Texas Dust
- 2 cups water
Instructions:
1. Start up your pellet grill. Once it is fired up, set the temperature to 400°F. If using gas or charcoal, set it up for high heat over direct heat.
2. In a glass baking dish, combine the water, soy sauce, lime juice, rice wine vinegar, 1 tablespoon of sesame oil, sriracha sauce, and mirin. Whisk the marinade together until everything is well combined. Place the ahi steak into the marinade and place the glass baking dish with the ahi steak in the refrigerator for 30 minutes. After 30 minutes, flip the ahi steak over so that it has the chance to fully marinate on all sides, and allow it to marinate for an additional 30 minutes.
3. After the tuna steak has finished marinating, drain off the marinade and pat the steak dry with paper towels on all sides. Pour the B Xtreme Texas Dust onto the plate and rub the remaining tablespoon of sesame oil generously on all sides of the tuna steak. Then, gently place the tuna steak into the seasoning on the plate, turning it on all sides to coat it evenly.
4. Insert a temperature probe into the thickest part of the ahi steak and place the steak on the hottest part of the grill. Grill the ahi tuna steak for 45 to 60 seconds on each side or until the outside is opaque and has developed grill marks. Flip the steak and allow it to grill for an additional 45 to 60 seconds, until the outside is just cooked through. The internal temperature of the ahi tuna steak should be between 115°F and 120°F.
5. Remove the steak from the grill once it reaches an internal temperature of 115 to 120°F, and then immediately slice and serve. The inside of the steak should still be cool and ruby pink.
Recipe Provided by B Xtreme BBQ