This Asian-inspired grilled tuna recipe is bursting with zesty ginger-lime flavor.
Place any leftover ginger, unpeeled, in a freezer bag.
Rinse the fish; pat dry with paper towels.
Reserve 1/4 cup of the marinade; set aside.
Add the tuna steaks to the dish, turning to coat.
Cover and marinate in the refrigerator for 1 hour, turning the steaks once.
Meanwhile, soak the cedar plank in water for at least 30 minutes.
Drain and discard the marinade from the fish.
Remove the cedar plank from the water.
Cut bok choy bunches in halves lengthwise; set aside.
For a charcoal grill, place the cedar plank on the grill rack directly over medium-hot coals.
Cover and grill for 3 minutes or until it begins to crackle and smoke.
Place the tuna steaks on the plank.
Do not turn the tuna.
(For a gas grill, preheat grill.
Reduce heat to medium-hot.
Place the plank on the grill rack over heat.
Cover and grill as directed.)
Drizzle the bok choy with the reserved marinade mixture.
Sprinkle the bok choy and tuna with sesame seeds.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
