Grilled Tuna with Cabbage

Instructions

1. 1

   In a small bowl, whisk together soy sauce, lime juice, sesame oil, minced ginger, and minced garlic to create the glaze. Set aside.

   Tip: Make the glaze while your grill heats for better time management.

2. 2

   Combine sliced napa and red cabbage in a large bowl. Pour half of the glaze over the cabbage and toss well. Let sit for 5 minutes to soften slightly while you prepare the tuna.

   Tip: The cabbage will release its own moisture and become more tender without losing its crunch.

3. 3

   Pat the tuna steaks dry with paper towels. Brush both sides lightly with olive oil, then season generously with salt and black pepper.

   Tip: Dry tuna is essential for achieving a proper sear; moisture prevents browning.

4. 4

   Preheat your grill to high heat (about 450°F). Oil the grill grates to prevent sticking.

   Tip: Use a folded paper towel dipped in oil to carefully oil hot grates.

5. 5

   Place tuna steaks on the hot grill and cook for 3-4 minutes on the first side without moving them. Flip and cook the other side for another 3-4 minutes for medium-rare.

   Tip: Resist the urge to move the tuna; undisturbed cooking creates a beautiful crust.

6. 6

   Remove tuna from the grill and immediately brush with the remaining glaze on both sides.

   Tip: The residual heat helps the glaze adhere to the tuna.

7. 7

   Divide the cabbage slaw between four plates, creating a nest in the center of each.

   Tip: Use your hands to gently shape the slaw into a mound for an elegant presentation.

8. 8

   Place a grilled tuna steak atop each cabbage portion. Sprinkle with sesame seeds and garnish with fresh green onions.

   Tip: Serve immediately while the tuna is still warm and the cabbage is crisp.