1 tablespoon dark brown sugar
1 teaspoon dried ginger
1 teaspoon kosher salt
2 cloves garlic, minced or pureed
2-inch thick sashimi-grade tuna, toro or yellowtail fillets (cut from center piece of the fish)
Olive Oil
Fresh Ground Pepper
DIPPING SAUCE:
1 tablespoon Wasabi powder
1 tablespoon fresh grated ginger
1/2 cup low-sodium soy sauce
Zest and Juice of one orange
Directions
Combine sugar, garlic, ginger and salt to make a rub. Set aside. Coat fish with olive oil and rub liberally with spice mixture. Let sit for 10 minutes. Meanwhile, make the dipping sauce by combining all the ingredients and mix well. Set aside.
Place fish directly on the cooking grates and grill for 5-10 minutes, about 3 minutes on each side. If the tuna pieces are shaped more like a cube, sear on all the sides that are exposed. Ideally, remove the fish when it is seared on the outside and still a bit cool in the center, about 5 minutes total cooking time. Cook longer if you prefer it more done.
Remove from grill and serve with Wasabi Soy Dipping Sauce.
Grilling Method: Direct/High Heat
Read more: http://www.kitchendaily.com/recipe/black-and-blue-sashimi-tuna-steaks-with-wasabi-soy-dipping-sauce-149754/#ixzz1JtX4uQLM
