INGREDIENTS:

4 tuna steaks, 8 ounces each or substitute Salmon
1 cup soy sauce (prefer Kikkoman less-sodium)
1/4 cup sesame seeds
1/4 cup rice vinegar
1/4 cup fresh lemon juice
1 teaspoon oyster sauce
1 tablespoon sesame oil
1 teaspoon chili oil
2 tablespoons brown sugar
1/2 cup sliced scallions or green onions
4 cloves garlic, minced
1 teaspoon fresh ginger, minced
2 baby zucchini, sliced diagonally
2 yellow squash, sliced diagonally
1 red onion, sliced horizontally into 1/2-inch thick steaks
1/2 teaspoon Wild Bill's Meat Rub

Mix together soy sauce, vinegar, brown sugar, lemon juice, oyster sauce, sesame oil, chili oil, Wild Bill's Meat Rub, scallions, garlic, and ginger.  Pour 1 1/2 cups of the marinade mixture over tuna and let marinate for at least 20 minutes and up to 1 hour in refrigerator.  Save remaining marinade.  Preheat grill on medium high heat.  Brush zucchini, squash and onions with marinade and sprinkle a light dusting of Wild Bill's Meat Rub and grill vegetables.  Coat the tuna steaks with the remaining marinade, then sprinkle sesame seeds on each side of tuna pressing them in.  Coat grill with non-stick vegetable spray and grill tuna for 2 minutes on both sides and grill vegetables until charred and tender.  Serve immediately.

YIELD:  4 servings

NOTES:  I substituted salmon fillets and grilled the salmon, onion, zucchini and yellow squash on 05-25-13 and the salmon was moist, flaky and very delicious.  I used a somewhat pungent sauce recommend by long time acquaintance Chuck Erikson from Grass Valley, CA to complement the normal sweetness of grilled salmon.  Visit my Cedar Planked Salmon recipe for his sauce recipe.  I added a couple tablespoons of brown sugar to tone the sharpness down!  The veggies were grilled al dente and extremely tasty with the coating of marinade and Wild Bill's Meat Rub.  Grilling the red onion really brings out the sweetness of it.  Garnished with a sprig of rosemary and fresh lemon wedge for a little acidic accent if needed.

Click on thumbnail sequence pixs below for a larger screen view:

I grilled the salmon fillets with the skin side up for about 4 to 6 minutes to get some prominent grill marks aka char on the flesh side and then gently turned them over and grilled another 3 minutes.  They were flaky, tender yet moist and very easy to fall apart if you didn't support them well while removing them from the grill.   They were "over the top" in my humble opinion!  As soon as I locate tuna steaks which is difficult to come by in this one horse town, I will certainly grill them and add to this page.

Web posted by Bill aka Mickey Porter 09-03-12 with pixs added on 05-25-13.

LEAVING ON A SPIRITUAL NOTE