Ingredients:
4 Six Ounce Albacore Tuna Steaks
1/2 Cup Of Pearl River Bridge Superior Dark Soy Sauce
3 Tablespoons Of Extra Virgin Olive Oil
3 Tablespoons Of Fresh Squeezed Lime Juice
1/2 Teaspoon Of Kosher Salt
1/2 Teaspoon Of Coarse Ground Black Pepper
3 Tablespoons Of C&H Brown Sugar
1/2 Teaspoon Of Adams Extracts Crushed Red Pepper Flakes
1 Tablespoon Of Diced Green Jalapeno Pepper
Information:
Serving Size 4
350 Calories Per Serving
14 Grams Of Fat
Preparation Instructions:
The first step to this wonderful tuna steak recipe, is to take out a small mixing bowl, and then add in the soy sauce, olive oil, lime juice, kosher salt, ground black pepper, brown sugar, red pepper flakes, and diced green jalapeno pepper. Using a metal whisk, vigorously mix these contents together until you have a nice smooth marinade sauce, and all of your salt and sugar has dissolved. Next take out a plastic freezer bag, and place your tuna steaks into it. Next pour your marinade into the bag, and then seal it shut. Once the bag is shut, press and rub the marinade over the steaks, until you have a nice even coating. You will then want to place it into the refrigerator to chill for about one full hour. Make sure to flip the bag over at about the half hour marker. Once your steaks have marinated, start up your backyard barbecue, and then thoroughly grease your grill grate with olive oil. You will want to grill your tuna steaks over medium heat for about seven minutes per side. While the steaks are cooking, baste them with the leftover marinade sauce to keep them moist and tender. Once your steaks are done, serve them hot off the grill with a side of steamed veggies and scalloped potatoes.
