Set the EGG for direct cooking without the convEGGtor at 450°F/232°C with the half cast iron plancha in the EGG to preheat. Season the tuna with the salt, pepper and wasabi powder. Then coat the tuna in sesame seeds. Coat the plancha with the avocado oil and place the steaks on the plancha. Sear for 30 to 40 seconds per side. 6 (6 ounce) sushi-grade tuna steaks, about 1-inch in thickness. In a small saucepan, over medium heat, combine the wine, vinegar and shallots. Simmer until reduced to about 2 T. of liquid. Strain through a fine-mesh strainer, return the liquid to the pan, discard the shallots. Whisk in the wasabi and soy sauce. 3 days ago · 1. Combine the white and black sesame seeds in a small bowl and set aside. Season all sides of the tuna steaks with a few pinches of salt each and one twist of fresh cracked black pepper on each side. 2. In a medium sized mixing bowl, whisk the egg whites to stiff peaks. In a bowl, whisk together the first 7 ingredients to make a marinade. Towel-dry tuna steaks and place in a glass or ceramic dish. Pour marinade over the fish, turning to coat well throughout. Cut two pieces of aluminum foil that are large enough to wrap the tuna steaks. Place the tuna steaks in the middle of the foil and season with olive oil, salt, and pepper. Add your favorite herbs or spices, like garlic, oregano, or cumin, if desired. Fold the foil around the tuna steaks and seal the edges. Start by prepping your grill. If you are using a gas grill, preheat it to medium-high heat. If you are using a charcoal grill, make sure the coals are white and ashy before starting to cook. 2. Next, season your tuna belly. You can simply season it with salt and pepper, or you can create a more complex marinade. 3. 1. Cover the tuna steaks with soy sauce, oil, salt, and pepper. Place your tuna steaks on a clean plate. Pour 2 tbsp (30 mL) of soy sauce and 1 tbsp (15 mL) of olive oil over the steaks. Next, sprinkle salt and pepper over the steaks. [3] Try to cover the tuna steaks as evenly as possible when adding these items. Step 1. In a small bowl combine the vinegar, sugar, and salt. Stir to dissolve the sugar. Add the chilies, stir well to combine, and leave to pickle for at least 30 minutes before using. Step 2. Make the spicy mayo by whisking together the mayo, soy sauce, Sriracha, sesame oil and cilantro in a small bowl. hcaPWE.