This one was a huge hit last night.
Marinade for the tuna (from ALDI, it's on sale this week) was:
1/2 cup tamari (or soy sauce)
2 Tbls sesame oil
1 Tbls minced garlic
1 finely chopped green onion
2 Tbls brown sugar
Add everything to a gallon zip-lock and agitate until sugar is dissolved, then put the tuna fillets in, evacuate the air in the bag, and let rest in fridge for at least 4 hours. I did 12 hours.
Brussels were prepared by slicing in half, placed on a sheet pan and generously salted about 3 hours before cooking. They then got added to a screaming hot cast iron pan on the side burner of my Char-Griller Duo with a bit of olive oil. After they got a few minutes of searing, i moved them over to the gas grill on the upper rack to finish, I later added about 1/4 cup of the tuna marinade.
Tuna was placed on HOT grates to get good sear marks and turned a couple times during cooking to help the sear marks and to cook through. My wife and kids don't like rare tuna, and I don't dislike tuna cooked fully...so this round I didn't cook mine shorter than theirs.
Mango Salsa:
2 Mangos, seeded and diced
1/2 small red onion finely diced
1/2 red pepper finely diced
1 jalapeno, de-veined, seeded and finely diced
juice of 1 orange
juice of 1 lemon
combine all in a bowl and mix well, add 1/2 tsp salt and let it sit in the fridge to get happy. I made this about an hour before starting the grill.
The rice is just Uncle Bens Microwave rice, teriyaki flavor.
Marinade for the tuna (from ALDI, it's on sale this week) was:
1/2 cup tamari (or soy sauce)
2 Tbls sesame oil
1 Tbls minced garlic
1 finely chopped green onion
2 Tbls brown sugar
Add everything to a gallon zip-lock and agitate until sugar is dissolved, then put the tuna fillets in, evacuate the air in the bag, and let rest in fridge for at least 4 hours. I did 12 hours.
Brussels were prepared by slicing in half, placed on a sheet pan and generously salted about 3 hours before cooking. They then got added to a screaming hot cast iron pan on the side burner of my Char-Griller Duo with a bit of olive oil. After they got a few minutes of searing, i moved them over to the gas grill on the upper rack to finish, I later added about 1/4 cup of the tuna marinade.
Tuna was placed on HOT grates to get good sear marks and turned a couple times during cooking to help the sear marks and to cook through. My wife and kids don't like rare tuna, and I don't dislike tuna cooked fully...so this round I didn't cook mine shorter than theirs.
Mango Salsa:
2 Mangos, seeded and diced
1/2 small red onion finely diced
1/2 red pepper finely diced
1 jalapeno, de-veined, seeded and finely diced
juice of 1 orange
juice of 1 lemon
combine all in a bowl and mix well, add 1/2 tsp salt and let it sit in the fridge to get happy. I made this about an hour before starting the grill.
The rice is just Uncle Bens Microwave rice, teriyaki flavor.
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