Honey-Soy Ahi with Crisp Cucumber Salad


 
Jim Lampe

Jim Lampe

TVWBB 1-Star Olympian
Taken from Weber's Big Book Of Grilling (page 304).
Marinated for an hour or so in:
a quarter cup of soy,
2T honey,
1T sesame oil,
1T of fresh ground ginger and
1/2t of fresh ground pepper.
Extremely hot grill using RO Green SteakHouse Lump. Only 3 minutes a side; open grill.
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Salad made earlier with:
1/2 cup rice vinegar
1t sugar
1/2t kosher salt
1 seedless cucumber sliced thin
1 small red onion sliced thin also
and 1T finely chopped up fresh mint (growing wild ALL over this yard)
stir the sugar&salt in the vinegar until dissolved then add everything else, toss, cover and fridge it until eeting time
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This is what our salad looked like (until i ate it
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Flipped the Ahi steaks after 3 minutes (NOTE TO JIM: oil your grates before adding fish
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)
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The final plate included a little pickled ginger
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and a splop of <span class="ev_code_GREEN">wasabi</span>.
My problem now is: I don't like ANY of the photos I took of the finished plate.
So, you get them all:
Bad Photo ONE.
Bad Photo TWO.
and Bad Photo THREE.
This was Fantastic for my first time grillin' it... had Ahi in "Professional Kitchens" before and loved it... so when I saw it on sale lookin as good as it did today, I needed to buy it and try it!
Thank you all for viewing, very much appreciated.
My photos are not of professional quality and my cookin' certainly is not either... butt my sincerity is true.
Enjoy the evening, Good night
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Never had Ahi, but I'd sure give some of your fine looking tunafish a go Jim!
But, I burp cukes, as much as I love 'em
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PS, I'm sure even Ansel Adams had his off days, but your pics look fine to me.
 
That looks really good. Those are some of my absolute favorite flavors.

QUESTION: I know you have probably posted the answer before, but I can't find it. Since you grill out EVERY DAY.... How do you light your coals? Always looking for a faster easier way to get my chimney going.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Ernie D:
How do you light your coals? </div></BLOCKQUOTE>
I use this and one of these, 50 in a buck for 10 box at Lowe's.
 
Jim,

Great pics and thanks for the recipe. I also love ahi tuna and sometimes add a bit of chopped garlic to the marinade you use. Just kicks it up a bit.

Also, I sometimes do not marinade the tuna. Instead, I lightly coat the fish with oil, and then roll the tuna in some crushed fennel and mustard seeds and grill - a different flavor.

Ray
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">My photos are not of professional quality </div></BLOCKQUOTE>

This is the perfect opportunity for a thread that I've been thinking about since we've started to have all these pictures of such fantastic food.

Follow me to "Just Conversation" for a new thread "Tips for photographing food"
 
Jim, that tuna is done perfect! So many people overcook it, then you may as well open a can and dump it on the plate.

Dont worry about the pics, I have taken worse.
 
I love tuna, definitely one of my favorite things that comes off the grill. Sam's here usually has beautiful tuna in a plentiful supply, which is nice. My go-to tuna currently is coated in olive oil and dusted with Valentina powder, wonderful stuff. The last time we had it, we ate nearly 1/2 while the coals were heating up. Opps!
 
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