- 2 tbsp. sesame oil
- juice of 1 orange
- 1 tbsp. dijon mustard
- 1 tbsp. chopped fresh tarragon
- 1 tbsp. sesame seeds
- 2 6-8 oz. albacore tuna fillets
- 1/4 cup hoisin sauce
Mix together all of the ingredients except the tuna and hoisin sauce. Add the tuna and marinate at least 1 hour or up to 4 hours. Drain the tuna, reserving the marinade.
Grill the tuna over medium heat, basting with marinade, for 2-3 minutes. Flip the fillets, and continue cooking 2-3 minutes more, basting with hoisin sauce. Tuna should be slightly flaky when done, but not dry.
*Chill the cooked tuna and break it up into small pieces as a tasty addition to a salad.
Special thanks to Executive Chef Eric Jenkins and Sous Chef Jennifer Chapman at the Seafood School at the Duncan Law Seafood Consumer Center
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