Grilled Tuna with Asparagus

Instructions

1. 1

   Mix minced ginger, 1 tablespoon soy sauce, and sesame seeds together on a shallow plate. Pat the tuna steaks dry with paper towels and season both sides with salt and pepper.

   Tip: Dry tuna is crucial for achieving a proper sear crust rather than steaming.

2. 2

   Press each tuna steak into the sesame-ginger mixture, coating all sides evenly. Let sit for 5 minutes to allow the coating to adhere.

3. 3

   Whisk together 2 tablespoons soy sauce, wasabi powder, lime juice, and 2 tablespoons olive oil in a small bowl to create the wasabi-citrus drizzle. Set aside.

   Tip: Adjust wasabi intensity to your preference by adding more or less powder.

4. 4

   Preheat your grill to high heat (around 450°F). Toss asparagus with minced garlic, remaining 2 tablespoons olive oil, salt, and pepper in a large bowl.

   Tip: Use a grill basket or foil pouch to prevent asparagus from falling through grate.

5. 5

   Place asparagus on the grill and cook for 6-8 minutes, stirring occasionally, until charred and tender. Transfer to a serving platter.

6. 6

   Place tuna steaks on the hot grill and sear for 2 minutes on the first side without moving them. Flip and sear for another 2 minutes for medium-rare doneness.

   Tip: Tuna cooks quickly; avoid overcooking or it will become dry and tough.

7. 7

   Arrange seared tuna steaks alongside the charred asparagus on the platter. Drizzle the wasabi-citrus sauce around the plate and top with sliced scallions.