Grilled Tuna with Soy-Ginger Glaze & Pickled Cucumbers

I received this recipe from a wedding shower 2 years ago...it's from one of my good friends down here, Jenna Surratt (also an ASU alum and Greensboro-ite!).  I've been intimidated by the recipe because I've never cooked tuna- only really had it raw in sushi or tartare.  But, I decided to give it a shot and it was really tasty! Even Michael liked it!

Marinade:
3/4 cup dry sherry
2 tbsp soy sauce
2 tbsp honey
2 medium garlic cloves, minced
2 tsp fresh lemon juice
1 tsp asian chili sauce (I just used hot sauce)
1 tsp peeled & finely chopped FRESH ginger
2 Ahi Tuna steaks

Pickled cucumbers:
1 cup thin slices cucumbers
1/4 small red onion, sliced
1/4 cup seasoned rice vinegar

vegetable oil
2 tsp sesame oil
cilanto sprigs for garnish

Directions:Combine marinade ingredients in small saucepan. Put steaks in a baking dish and pour 1/4 marinade over them. Let stand at room temp or refrigerate for at least 30 minutes.

Put cucumbers, onion and vinegar in a bowl & refrigerate at least 15 minutes.

Prep med-hot charcoal fire or preheat gas grill to med-high or set grill pan over high heat until smoking. Remove tuna from marinade and pat dry.  Brush with oil. Grill, turning once 3-5 minutes/per side. Don't overcook! 

Meanwhile, heat marinade over med-high until syrupy.  Remove from heat and stir in sesame oil. 

Serve tuna with soy-ginger glaze and top with cucumbers and garnish with cilantro.

ENJOY!
~Lynn