Kohala Tuna Steaks

Name: Kohala Tuna Steaks
Cuisine: American
Ingredients: 6 tablespoons unsalted butter, melted; 6 tablespoons toasted sesame oil; 6 tablespoons rice vinegar; Juice of ½ lemon; 1½ teaspoons peeled and minced fresh ginger; 1 garlic clove, minced; 1 crushed Thai, Hunan, or other tiny hot red chile; 1 crushed Thai, Hunan, or other tiny hot red chile; 1 crushed Thai, Hunan, or other tiny hot red chile; ½ teaspoon dried thyme; 4 tuna steaks, about 1 inch thick; ¼ teaspoon kosher salt or coarse sea salt; ¼ teaspoon kosher salt or coarse sea salt; reduced-sodium soy sauce; West Coast Wonder (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

In recent decades, Hawaiian chefs have created a sumptuous new regional cuisine, often featuring the local tuna. Here’s a smoked version of a Big Island favorite.

Ingredients

Kohala Marinade

6 tablespoons unsalted butter, melted
6 tablespoons toasted sesame oil
6

Americas
United States
Fish course
Pescatarian

Method

Prepare the smoker for barbecuing, bringing the temperature to 180°F to 200°F.
Mix the marinade ingredients in a large glass measuring cup. Place the tuna steaks in a shallow, nonreactive dish or a plastic bag and pour the marinade over the tuna. Allow the steaks to sit at room temperature for 20 to 30 minutes.
Heat a skillet over high heat and sprink