Chimney Tuna Loin
- 1/2 cup dark soy sauce
- 1/2 cup honey
- 1/4 cup dry wasabi powder
- 2 pounds tuna loin, cut into 2 pieces
- 1/2 cup sesame seeds
- 2 tablespoons peanut oil
In a non-reactive bowl combine soy, honey, and wasabi powder. Reserve 1/4 cup for dipping sauce. Roll each piece of tuna in this mixture to coat evenly. Marinate from 1 hour to overnight. Remove the tuna from the marinade and discard the marinade.
On a plate, lay the sesame seeds. Roll the tuna in the seeds to evenly coat.
Fire up the chimney and top with a well-oiled grate. Sear for 15 to 30 seconds per side or to desired temperature. Remove to rack and rest for 3 minutes. Cover with foil or plastic wrap to achieve carry over cooking. Slice thinly and serve with the dipping sauce.
Recipe courtesy of Alton Brown