Recipe: Chimney Tuna

Chimney Tuna

1/2 cup dark soy sauce
1/2 cup honey
2 pounds tuna steaks
1/2 cup sesame seeds
2 tablespoons olive oil

In a non-reactive bowl combine soy, honey, and olive oil. Reserve 1/4 cup for dipping sauce. Dip each piece of tuna in this mixture to coat evenly. Marinate from 1 hour to overnight. Remove the tuna from the marinade and discard the marinade.

On a plate, lay the sesame seeds. Press the tuna in the seeds to evenly coat.

Fire up the chimney and top with a well-oiled grate. Sear for 15 to 30 seconds per side or to desired temperature. Remove to rack and rest for 3 minutes. Cover with foil or plastic wrap to achieve carry over cooking. Slice thinly and serve with the dipping sauce.