Ingredients:

• 2 tuna steaks (about 200-250 g each)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tsp grated ginger
• 1 tsp sesame seeds (white and black)
• 1 spring onion (finely chopped)
• Salt and pepper to taste
• 2 hickory or applewood smoking chunks (optional)
• Kamado charcoal

Preparation:

• Mix the soy sauce, sesame oil, rice vinegar, honey, and ginger in a bowl.
• Marinate the tuna steaks for 30 minutes in the fridge.
• Sprinkle the steaks with sesame seeds just before grilling.

Cooking:

• Start the Kamado and bring the temperature to 220-250°C.
• Place a cast iron grate or plancha on the BBQ and let it get very hot.
• Grill the tuna steaks for 30-45 seconds per side, so the outside sears while the inside remains raw.
• Remove the tuna from the BBQ and let it rest for 5 minutes.

Tips:

• Use fresh, high-quality tuna steaks for the best result.
• Brush the tuna with extra marinade during grilling for more flavor.
• Slice the tuna into thin pieces against the grain for the perfect bite.

Enjoy! Jan Luts