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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.

Source and licence

"Sweet and Sour Grilled Tuna" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Sweet_and_Sour_Grilled_Tuna, revision 4519020), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Sweet_and_Sour_Grilled_Tuna&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4519020

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Associated with Asian by a tradition spanning countries: Asian (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

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.
  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.