Ahi Tuna Steaks
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Ingredients
- 1 tbsp Montreal Steak Spice
- 2 tbsp Soy Sauce
- 2 tbsp Extra Virgin Olive Oil
- 1/4 cup Soy Sauce
- 2 tbsp Lemon Juice
- 1 tbsp Brown Sugar
- 1 tsp Ginger Powder
- 1 tsp Granulated Garlic
- 1/2 tsp Roasted Red Pepper Powder
Prep
- Mix the first 3 ingredients together as the merinade.
- Put the tuna in a zip lock bag, along with the merinade, and turn bag till the fish is equally covered.
- Merinade the bag of tuna in the fridge for 2 to 12 hours, but not longer.
- Wisk the remaining ingredients together for the dipping sauce.
- At serving time, pour the dipping sauce into small bowls, to season the bite sized tuna pieces at the table.
- Preheat the convection toaster oven to 400°F.
Directions
- Sear tuna steaks with a propane torch, as you would a regular beef steak.
- Bake tuna steaks on a convection oven top shelf for 2 minutes at 400°F.
- When done, cover with foil to rest meat till it's time to serve.