Grilled Tuna With Fire Spices

Ingredients

For the tuna

• 1 ½ pounds tuna loins (about 2 inches across, roughly the size and shape of pork loins)
• 1 to 2 tablespoons extra virgin olive oil
• ¼ cup each finely chopped fresh rosemary, basil and thyme
• Coarse sea salt
• black pepper

For the sauce

• ½ cup soy sauce
• ¼ cup maple syrup
• ¼ cup pear nectar
• 4 cloves garlic, peeled and lightly crushed with side of knife
• 1 two-inch piece fresh ginger, peeled, cut crosswise into 1/4-inch slices and lightly crushed with side of knife

For the fire spices and garnish

• 2 tablespoons coriander seeds
• 2 tablespoons juniper berries
• 2 tablespoons dried rosemary
• 2 tablespoons crumbled dried bay leaves
• 2 tablespoons dried oregano
• 2 tablespoons dried thyme
• 8 medium radishes, slivered, for garnish

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    233 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 30 grams protein; 44 milligrams cholesterol; 1224 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 appetizer servings

Preparation

For the tuna

1. For the tuna: Lightly brush the fish all over with olive oil, then sprinkle with the fresh herbs. Refrigerate in plastic wrap for 2 to 4 hours.
2. For the sauce and fire spices: In a heavy saucepan, combine the sauce ingredients. Gently simmer until reduced by a third, about 15 minutes. Strain and cool. In a bowl, combine the coriander, juniper, rosemary, bay leaves, oregano and thyme.
3. Prepare a grill for direct grilling over high heat. Brush and oil the grate. Season the fish with salt and pepper. Just before grilling, toss the fire spices on the coals (or on the bars, ceramic bricks or lava stones of a gas grill).
4. Sear the tuna all over, 1 to 2 minutes a side. Transfer to a cutting board and thinly slice crosswise. Spoon the sauce onto plates, arrange the tuna slices on top and sprinkle with the radishes.

45 minutes