Grilled Bluefin Tuna with Soy, Furikake, Chives & Mirin
Prep time
cook time
Serves
4
Chef
Michael Chernows
Ingredients
2 lb bluefin tuna loin or belly, cut into 4 thick portions
¼ cup soy sauce
¼ cup mirin
1 tbsp rice vinegar
1 tsb sesame oil
Fresh cracked black pepper
For Finishing:
2 tbsp neutral oil (for grill)
3 tbsp furikake
¼ cup fresh chives, finely sliced
Optional: flaky sea salt, to taste
Optional: fresh lemon or yuzu
Method
Marinate the Tuna (Quick & Clean) Whisk soy sauce, mirin, rice vinegar, sesame oil, and black pepper. Lightly brush the tuna with the marinade and let rest 5–10 minutes only (do not over-marinate).
Heat the Grill Get the grill ripping hot—high heat is essential. Oil the grates well with neutral oil.
Grill Hot & Fast Lay tuna on the grill and sear:
45–60 seconds per side for rare
Up to 90 seconds per side for medium-rare You want bold grill marks with a cold, ruby center.
Rest & Finish Rest 2 minutes. Brush lightly with any remaining marinade.
Garnish Shower with furikake and fresh chives. Add a squeeze of lemon or yuzu if desired.
