Grilled Tuna Furikake

Furikake is a fantastic Japanese blend of spices (there are many varieties - experiment) that can amp up a simple grilled fish or whatever, to new proportions. If using tuna as we did here, watch that you don't overcook the tuna - get good stuff!

1-1/5 lb fresh tuna steak, sliced 3/4 to 1-inch thick

2 Tbsp olive oil

2 Tbsp wasabi furikake, Japanese rice seasoning

After an hour or more:

1 Tbsp soy sauce

1 Tbsp sesame oil

1 Tbsp or so lemon juice (about juice of 1/2 lemon) (reserve skin for zest)

Toasted sesame seeds for garnish

lemon zest for garnish

Season the tuna steak with the olive oil and furikake seasoning in a small casserole. Flip tuna several times in the mixture. Allow to marinate an hour or so, flipping several times.

Add soy sauce, sesame sauce and lemon juice and let marinate another 15 minutes, flipping once or twice.

Meanwhile, heat grill to high. Grill tuna for about 3 minutes on first side, pouring half the remaining sauce on top side. Flip and grill other side, topping with remaining marinade, covered for another 3 minutes or so (or to desired degree of doneness - usually guests like a bit of pink still inside the grilled tuna - so watch carefully). Watch for flames and make sure grilling proceeds, smoothly, evenly, not like an Armageddon (which can happen with oils).

Turn tuna onto a platter and garnish with sesame seeds.

Cut into thin slices for four. Serve with favorite pilaf or other side, especially Light Buffalo Slaw, as I did here. Garnish with lemon zest.

Serves 4.

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