Sweet and Sour Grilled Tuna
You won't believe how well ahi tuna responds to vinegar and soy sauce. It's just like apple and pork. They were meant for each other.
Ingredients
- 2 pounds ahi tuna loin, cut into 2 pieces
- ¼ cup ketchup
- ¼ cup rice wine vinegar
- ¼ cup light brown sugar
- 2 tbsp soy sauce
- 2 tbsp peanut oil
Ingredients for 4 servings (1.1 kg) · the original recipe
Method
- 1
Combine ketchup, vinegar, soy sauce, and sugar. Reserve ¼ cup and add tuna to larger amount of mixture and toss to coat. Drain tuna and set aside.
- 2
Coat a sheet of newspaper with 1–2 tsp oil. Wad up and place under a good chimneyful of natural chunk charcoal. Light and wait 15 minutes or until coals are coated with light gray ash.
- 3
Rub grate with remaining oil and place on heated chimney. Add tuna and cook 15–30 seconds or until desired doneness is achieved.
Stovetop - 4
Remove to a plate and cover tightly with plastic wrap. Let rest 3 minutes.
- 5
Slice thinly across the grain and serve with reserved marinade, or wrap tightly with a new sheet of plastic wrap and refrigerate up to 3 days.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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