Grilling fish on cedar planks gives it (and any veg you toss alongside it) a distinct smoky flavor. In this recipe we use thick-cut steaks of Oregon albacore tuna dipped in an easy-to-make marinade of soy sauce and sesame, and grilled over a smoky cedar plank. Serve with Oregon beverage and fresh grilled bok choy, or other veg as desired.
Serves: 4
Difficulty: easy
Diet: GF
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients
2 lb albacore tuna, cut into pieces to fit plank
2 T rice vinegar
2 T green onion, chopped fine
1 T fresh ginger, minced
1 T garlic, minced
1 T toasted sesame oil
1 T fresh cilantro, chopped
1 T Suzie’s soy sauce
½ c Kuze Fuku and Sons Ponzu with Yuzu
Pinch each salt and crushed chili flakes
1 cedar grilling plank (Market Meat Dept)
4 baby bok choy, quartered, leave base intact
2 t toasted sesame seeds
1 T HAB Sauce Oregon Seaweed Chili Crisp (as desired)
Steps
- Preheat the grill. Soak cedar plank in hot water for 30 min.
- Meanwhile, combine vinegar, onion, ginger, garlic, oil, cilantro, soy sauce, ponzu and seasonings in a zip top bag with tuna. Chill for 30 min to 1 hour.
- Remove cedar plank from water and place on a hot grill for 3 min. until it begins to smoke and crackle. Flip over and top charred side with tuna. Cover with lid and grill 8 min. until tuna is pink in center and flaky. Remove from the grill.
- Grill bok choy alongside tuna steaks just until crisp tender, about 3 min. Remove from the grill and drizzle with toasted sesame oil and HAB Chili Crisp to taste.
- Serve tuna and bok choy with fresh yakisoba or rice as desired, garnishing with sesame seeds and more chopped green onion.
