Hummingbird Recipe. Grilled Local Tuna

I served the tuna with cold sesame noodles with sliced fresh veggies, and grilled fresh corn. This was a simple, quintessentially local summer dinner! The HooDoo Loungers were playing up the street, and it was such a beautiful evening to sit back and listen to the Sag Harbor summer night.

1 lb fresh tuna steak, approximately 1.5" thick

Chopped scallions for garnish

Marinade:

1/2 tbsp brown sugar

1/2 tbsp sesame oil

1/4 cup soy sauce

1/4 cup rice wine vinegar

juice from 1/2 lime

2 tbsp maple syrup

2 garlic cloves, crushed and minced finely

1/2 inch fresh ginger, finely grated

2-3 turns freshly ground black pepper

crushed red pepper flakes to taste

Assemble all marinade ingredients in a bowl deep enough to whisk ingredients together.

Pour marinade into a large baggie with closure.

Cut tuna into 3 pieces that will be manageable on the grill.

Place tuna into marinade, close the seal and turn so that the pieces are coated on all sides. Place in the refrigerator for approximately 2 hours, taking out about 15/20 minutes prior to grilling. OR marinade at room temperature for 20 minutes.

Heat grill to high.

Turn tuna one last time in the marinade, and move pieces to a plate, no need to dry. Discard marinade.

Grill tuna on high to desired doneness with grill closed, approximately 7 minutes on each side for medium, 8 per side for done through. For “rare,” grill for fewer than 7 minutes per side to reach the desired “doneness.”

Serves 3 for dinner. Or two for dinner with a piece left over for tuna salad lunch for 2!