GILLED TUNA TOPPED WITH SESAME-SRIRACHA AIOLI RECIPE - (4.6/5)

Steps:

• To make marinade, place tamari, sesame oil, Sriracha, garlic and ginger in a medium bowl and whisk to combine. Pour marinade in a plastic zip-top bag, add tuna steaks and seal. Turn bag several times to coat tuna steaks with marinade. Place in refrigerator and marinate 1 to 2 hours. Remove tuna steaks from zip-top bag, drain and discard excess marinade and pat dry. Place tuna on a large plate. Prepare a hot charcoal fire, preheat a gas grill to high or heat a large grill pan over high heat. Brush grill grates or grill pan with a thin coating of oil using a silicone pastry brush. Sear tuna on both sides (when cooking the first/best side, when meat turns white 1/4 way up - turn the steak 1/4 turn to create hatch marks before turning over). Leave the interior rare to medium-rare, about 3-5 minutes per side, flipping once with a fish spatula or tongs. Transfer tuna to a cutting board with a well and let sit for 10 minutes. To serve, cut the tuna steaks into 1/4-inch thick slices using a sharp slicing knife. Top each serving with a dollop of aioli. Garnish with green onions and sesame seeds. Serve immediately. . Sesame-Sriracha Aiola Whisk together the egg yolks, mustard powder and water in a medium mixing bowl. While whisking vigorously, add vegetable oil in drips to form an emulsion. Whisk in sesame oil by drops. Whisk in Srirachi sauce and lime juice. Taste and season with salt, pepper, additional Sriracha and additional lime juice as desired. Cover and keep refrigerated until ready to use.