Serves: 4
Total Calories: 112

FOR THE MARINADE:
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon Asian sesame oil
1 tablespoon grated fresh ginger
1/2 teaspoon freshly ground black pepper

4 sushi-quality Ahi tuna steaks, about 6 ounces each and 1 1/2 inches thick

FOR THE SALAD:
1/2 cup rice vinegar
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
1 pound seedless cucumber, peeled and thinly sliced
1 small red onion, thinly sliced
1 tablespoon finely chopped fresh mint

TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.

Place the tuna steaks in a large, resealable plastic bag and add the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for about 30 minutes.

MEANWHILE, MAKE THE SALAD: In a medium bowl whisk together the vinegar, sugar, and salt until the sugar and salt are dissolved. Add the remaining salad ingredients. Toss, cover with plastic wrap, and refrigerate until ready to serve.

TO MAKE THE AHI: Remove the steaks from the bag and discard the marinade. Grill the steaks over Direct High heat (with the grill lid open) just until the surface is well marked and the center is still red, 3 to 4 minutes, turning once halfway through grilling time. Remove from the grill.

Drain the excess liquid from the cucumber salad and serve with the tuna.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 112
Calories from Fat: 30

More Recipes from the Weber's Big Book of Grilling Cookbook:
*Fish & Seafood
A Monster Fish, How To Grill
Carolina Wahoo With Black-Eyed Pea Salad
Clams Provençal
Curried Sea Bass With Tropical Fruit Salsa
Escolar With Grilled Vegetable Salad
Fabulous Fish Cakes With Lemon Aioli
Ginger-Chile Crab
Gingered Mussels
Grilled Calamari With Tomato-Basil Vinaigrette
Grilled Salmon With Summer Salad
Grilled Scallops With Chili Dipping Sauce
Halibut Casablanca
Honey-Glazed Sea Scallops With Apple Rings
Honey-Soy Ahi With Crisp Cucumber Salad
Hula Shrimp
Jumbo Shrimp With Coconut Milk Curry
Lemon Halibut With Caper Sauce
Lobster On The Grill With Flavored Butters
Lobster Tails With Champagne Vanilla Sauce
Maine Lobster With Tarragon-Mustard Aioli
Mediterranean Sea Bass
Mexican Red Snapper
N'awlins Barbecue Shrimp
Oak-Grilled Salmon
Opah With Creamy Roasted Red Pepper Sauce
Orange-Marinated Escolar With Red Pepper Relish
Parmesan Breaded Scallops With Lemon Garnish
Pesto Salmon Roll-Ups
Red Snapper Fajitas With Black Bean Salsa
Rockfish With Roasted Red Pepper And Garlic Sauce
Salmon-Asparagus Penne
Scallop And Zucchini Kabobs
Sea Bass With Indian Spices
Sea Scallops With Yellow Pepper Sauce
Seared Ahi With Thai Dipping Sauce
Shrimp And Onions With Cocktail Sauce
Sicilian Stuffed Swordfish Rolls
Simple Salmon
Smoked Trout With French Lentil Salad
Soulful Sole
Southwest Swordfish With Fresh Tomato Salsa
Spanish Scampi With Gazpacho Salad
Spice-Rubbed Halibut With Grilled Vegetable Ratatouille
Streamside Dinner
Swordfish Kabobs With Pasta Provençal
Swordfish Steaks With Puttanesca Sauce
Tequila Salmon
Tequila Shrimp
Teriyaki Mahi Mahi With Mango Salsa
Thai Albacore With Soy-Ginger Butter
Whole Stuffed Salmon