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Grilled Marinated Tuna

As summer draws to a close perhaps a different way of cooking that grill standby, tuna, is in order. Here’s a recipe that adds a touch of both sweet and sour to a fish that resembles meat in texture.

4 pieces tuna steak, about 6 oz. each

2 tbsp. tamarind syrup (A difficult to find commodity, I admit. Replace with 1 tbsp. of freshly-squeezed lime juice and 1 tbsp. soft brown sugar.)

½ tsp. hot sauce

1 tbsp. sesame oil

1 tsp. balsamic vinegar

1 tsp. crushed garlic

1 tbsp. olive oil

freshly-ground black pepper

Combine all ingredients except tuna and mix thoroughly. Place tuna on a platter and pour over the marinade, turning the pieces to coat thoroughly. Cover with plastic wrap and refrigerate for 4 hours.

Fire up the grill and cook to desired degree of doneness, turning once. The tuna can also be cooked on top of the stove, though you will have to endure a certain amount of splatter.

Serves 4