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Course: Mains
Keyword: Chimney Tuna Loin, Gluten-Free, Grill, Healthy, Seafood, Summer

Chimney Tuna Loin

Alton Brown slices chimney tuna loin on the set of Good Eats.
ACTIVE TIME: 13 minutes
TOTAL TIME: 13 minutes
Yield: 4 servings
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  • 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

Specialized Hardware

  • Charcoal chimney
Alton Brown slices chimney tuna loin on the set of Good Eats.
ACTIVE TIME: 13 minutes
TOTAL TIME: 13 minutes
Yield: 4 servings

Procedure

  • In a non-reactive bowl, combine soy sauce, honey, and wasabi powder. Reserve 1/4 cup for dipping sauce. Roll each piece of tuna in the remaining mixture to coat evenly. Marinate at least 1 hour, or up to overnight. Remove the tuna from the marinade and discard the marinade.
  • Spread the sesame seeds on a plate. Roll the tuna in the seeds to evenly coat.
  • Fire up a charcoal 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 to achieve carry-over cooking. Slice thinly and serve with the dipping sauce.
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