Serves: 4
Total Calories: 28

FOR THE DIPPING SAUCE:
1/3 cup fresh lime juice
3 tablespoons soy sauce
1 tablespoon Asian fish sauce
2 teaspoons granulated sugar
1 teaspoon minced jalapeño pepper with seeds

FOR THE RUB:
1 tablespoon cracked white peppercorn
1 tablespoon sesame seeds
1 teaspoon kosher salt

4 sushi-quality Ahi tuna steaks, about 6 ounce each and 1 1/2 inch thick
vegetable oil

TO MAKE THE DIPPING SAUCE: In a small bowl whisk together the sauce ingredients. Divide the sauce into four small, individual serving bowls.

TO MAKE THE RUB: In a sauté pan over medium heat, combine the white peppercorns, sesame seeds, and salt. Cook, stirring occasionally, until the sesame seeds are lightly toasted, about 5 minutes.

Lightly brush both sides of the tuna steaks with vegetable oil. Sprinkle on the rub, gently pressing the spices into the flesh.

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 and serve immediately with the dipping sauce.

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: 28
Calories from Fat: 0

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