It seems like it finally might be summer here, or at least this week’s mini-heat wave is sure making it seem that way. I’m sorry 91 degrees in March is just unacceptable, but fortunately it’s the perfect excuse to clean off the grill, eat outside and listen to Vin Scully on the radio. I’m not sure what I was more excited about, using the grill for the first time in forever, eating a delicious meal outside or watching Dodgers opening day.
To celebrate the ridiculous weather and Opening Day, barbecuing just seemed like a must. I marinated some Ahi Tuna steaks (they have great 2-packs in the frozen section at Trader Joe’s) in an Asian-inspired marinated and a salad with some homemade Asian inspired dressing, along with some corn drizzled with olive oil and garlic powder. I must admit that everything was absolutely delicious. Everything was accompanied by Frei Brothers Reserve Sauvignon Blanc, which was absolutely perfect with the meal. It was light and fruity, but not overwhelmingly sweet.
Ahi Tuna Marinade
- 1/4 C. Olive Oil
- 1/4C. Tamari or Soy Sauce
- 2 Tbsp. Rice Vinegar
- 2 Tbsp. Sesame Oil (I used Chili Sesame Oil for a little extra kick)
- A chunk of fresh ginger, minced
- 3 cloves fresh garlic, minced
- A few shakes of roasted sesame seeds
Mixed the marinade and then allowed the Ahi to marinate while I got the rest of the dinner ready and the grill heated up. Flipping the steaks every 15 minutes or so. I then cooked the Ahi at around 350 on the grill, 3 minutes each side, and they came out perfectly.