Grilled tuna steak in ginger chile marinade: Atun con marinada de chile y jengibre

articles Food & Cuisine Recipes

Karen Hursh Graber

This marinade is great for thick pieces of fish or fish kebobs destined for the grill. For a far superior flavor, try to use wood charcoal instead of “briquettes.”


  • 4 8-ounce tuna steaks, 1 inch thick
  • 2 dried arbol chiles, crumbled (remove seeds if desired)
  • 2 tablespoons finely chopped red onion
  • 2 inch piece fresh ginger, finely chopped
  • 4 cloves garlic, finely chopped
  • ¾ cup soy sauce
  • 1/3 cup fresh lime juice
  • toasted sesame seeds, if desired, for garnish

Place tuna steaks in a non-reactive bowl or baking dish. Mix remaining ingredients, pour over tuna, and marinate for 20-30 minutes, turning once.

Grill over prepared hot charcoal, 6 inches from the heat, for approximately 6 minutes on each side, or 4 minutes if some pink inside is desired.

Sprinkle with sesame seeds and serve immediately with rice and any tropical fruit salsa. Serves 4.

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Published or Updated on: October 21, 2010 by Karen Hursh Graber © 2010
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