Grilled Tuna Steaks with Garam Masala and Lime

Tuna Steaks are a favorite fish. We made this recipe from American Masala by Savior Saran. It is called: Grilled Tuna Steaks with Garam Masala and Lime. It was excellent. Easy to grill and the flavors were great.

We started with a Salad made with Persimmons and Prosciutto.

grilled tuna steaks with garam masala and lime

American Masala

Suvir Saran

SERVES 4

2         tablespoons plus 1-1/2 teaspoons sesame oil

1         tablespoons honey

Juice of 1 lime plus 1 lime cut into wedges, for serving

6 garlic cloves, peeled and finely minced

3         teaspoons kosher salt

½         teaspoon Garam Masala

½         teaspoon ground ginger

¼         teaspoon cayenne pepper

½         teaspoon ground peppercorns

4         tuna steaks (6 to 8 ounces each) of even thickness

Canola oil, for greasing grill grates

Mix the sesame oil, honey, lime juice, garlic, 2 teaspoons of salt, Garam Masala, ginger, cayenne pepper and ground peppercorns together in a gallon-sized resealable plastic bag. Add the tuna and turn to coat; then refrigerate-for 30 minutes or up to 4 hours.

Preheat the grill to medium-high (you should be able to hold your hand 5 inches above the grate for no more than 3 to 4 seconds). Pour some canola oil into a small bowl. Wad up a couple of paper towels and dip them into the oil. Using tongs, rub the oiled paper towels onto the grill grate to grease it. Sprinkle the tuna steaks with the remaining 1 teaspoon of salt and grill for

minutes, or until they have char marks and are golden on one side. Turn the steaks over, cover with the grill cover or with a disposable aluminum pan, and cook for an additional 3 to 5 minutes (3 minutes for rare, 5 minutes for medium). Serve with lime wedges.

WHEN SHOPPING for tuna steaks, be sure to select steaks of the same shape and thickness so they cook at the same rate on the grill. Cook tuna steaks so that they are still rare in the middle, and then slice them at an angle and shingle over a salad for a stunning presentation.