This recipe was inspired by one in Mark Bittman's cookbookHow To Cook Everything.
It is a simple recipe that let's the wonderful taste of the Ahi shine through with a crunchy crust from Oregon Dukkah!
Ingredients:
2 (1" thick) Ahi Tuna steaks - about 1.5 to 2 pounds
Juice of 1 lime
2 Tbs tamari or soy sauce
2 - 4 Tbs Smoky Hot Oregon Dukkah
Lime wedges
Directions:
Heat grill or broiler to quite hot with the rack close to the heat.
In a shallow bowl, combine the lime juice with the soy sauce.
Place a few tablespoons of Smoky Hot Oregon Dukkah on a plate. Reserve until later.
Marinate the tuna in the lime-soy sauce mixture for 15 - 30 minutes, turning once.
Grill (or broil) the fish, brushing once or twice with the marinade. The fish should be nicely browned after 4 minutes; turn it. Grill 3 more minutes, checking doneness by inserting a sharp knife into the flesh. When the knife meets a little resistance and you can see a slight translucence
to it, it is done. Press both sides of the tuna into the dukkah. Serve with lime wedges.
Makes 4 servings
2 (1" thick) Ahi Tuna steaks - about 1.5 to 2 pounds
Juice of 1 lime
2 Tbs tamari or soy sauce
2 - 4 Tbs Smoky Hot Oregon Dukkah
Lime wedges
Directions:
Heat grill or broiler to quite hot with the rack close to the heat.
In a shallow bowl, combine the lime juice with the soy sauce.
Place a few tablespoons of Smoky Hot Oregon Dukkah on a plate. Reserve until later.
Marinate the tuna in the lime-soy sauce mixture for 15 - 30 minutes, turning once.
Grill (or broil) the fish, brushing once or twice with the marinade. The fish should be nicely browned after 4 minutes; turn it. Grill 3 more minutes, checking doneness by inserting a sharp knife into the flesh. When the knife meets a little resistance and you can see a slight translucence
to it, it is done. Press both sides of the tuna into the dukkah. Serve with lime wedges.
Makes 4 servings
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