Asian Marinated Ahi Tuna with Cucumber Herb Salad

serves 4

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1/2 cup soy sauce

2/3 cup fresh lime juice

3 tablespoons olive oil

2 garlic cloves, finely minced

2 tablespoons grated ginger

2 tablespoons light brown sugar

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1 1/2 pounds fresh ahi tuna filets (about one inch thick)

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3-4 small persian cucumbers, peeled

1 carrot, finely sliced in matchsticks

1/2 - 1 red jalapeno or fresno chile, seeds removed and finely diced

1 green onion, finely chopped

1 teaspoon sesame seeds

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1 small head of a firm lettuce…like romaine or cabbage…sliced into long ribbons

1/4 cup loosely packed cilantro leaves, coarsely chopped

1/4 cup loosely packed basil, coarsely chopped

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In a medium size bowl combine the soy sauce, lime juice, olive oil, garlic, ginger and brown

sugar. Whisk well to combine.

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Place ahi in a ziplock bag (or glass pyrex) and pour half of the marinade mixture on it. Set aside

in the refrigerator for 45 min, or about 30 minutes on the counter. (If you do refrigerate, remove

and allow to come up in temp for about 15 minutes before grilling).

In the meantime, cut the cucumbers in half lengthwise and, if desired, scrape out the seeds

using a small spoon. Cut the cucumbers into 1/4 inch slices. Add cucumbers, carrots, chili,

green onions and sesame seeds to the reserved marinade in the bowl. Refrigerate until ready to

serve.

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Remove the fish and pat dry with paper towels.

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Heat an outdoor grill or grill pan over high heat. Spray with cooking spray. Grill the ahi 3-5

minutes for medium rare or 6-8 minutes for medium well. Cool slightly and cut into large slices.

Combine the lettuce, herbs and the cucumber mixture. Transfer to a platter and place the ahi

slices on top.