Serves: 4
Total Calories: 115

FOR THE MARINADE:
1 tablespoon Asian fish sauce
1 tablespoon fresh lime juice
1 tablespoon granulated sugar
1 teaspoon red Thai curry paste
1/4 teaspoon Asian sesame oil

4 Albacore tuna steaks, about 6 ounces each and 1 inch thick
vegetable oil

FOR THE BUTTER:
4 tablespoons unsalted butter
1/2 teaspoon grated fresh ginger
1 teaspoon soy sauce

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

Place the tuna steaks on a plate and coat both sides with the marinade. Cover with plastic wrap and refrigerate for 15 to 30 minutes.

Lightly brush or spray both sides of the steaks with vegetable oil. Grill over Direct Medium heat until opaque throughout and firm to the touch, 8 to 10 minutes, turning once halfway through grilling time.

MEANWHILE, MAKE THE BUTTER: In a small sauté pan over medium-high heat, melt the butter. Add the ginger and soy sauce. Stir to blend. Cook for 20 to 30 seconds.

Remove the steaks from the grill. Serve warm with the 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: 115
Calories from Fat: 103

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