Tuna fillets at least 1″ thick
honey
soy sauce
sliced garlic
dash of toasted sesame oil
hot sauce of your choice
sesame seeds
Make a marinade of equal parts honey and soy sauce, sliced garlic, sesame oil and a good dash of hot sauce, in this case Korean gouchujang. Marinate tuna for up to an hour in the refrigerator. Dip in sesame seeds to make a nice crust.
Fill a chimney starter with charcoal and ignite charcoal. Once the coals stop burning and are glowing hot, place a grill rack over the top of the chimney starter, clean and oil the grate. Place the tuna on the grate and cook for a couple of minutes, watch the line of cooked meat go towards the center. Turn and cook the other side. Seeds should be toasted deep brown and tuna still have a line of red through the center.
