Serves: Serves 6
- 2 pounds sushi grade ahi tuna filets
- ½ cup light soy sauce
- ½ cup fresh-squeezed orange juice
- ¼ cup fresh-squeezed lime juice
- 1/3 cup rice vinegar (unseasoned)
- 1 tablespoon granulated sugar
- 3 to 4 ounces radish sprouts
- 1/3 cup pickled pink ginger
- 2 teaspoons wasabi paste
- 1 tablespoon sesame oil
- 2 teaspoons mixed white and black sesame seeds
If the tuna filets are large, cut them lengthwise into 2"-thick blocks. Put them in a plastic freezer bag. In a bowl, whisk together the soy sauce, orange juice, lime juice, rice vinegar and sugar until the sugar dissolves. Pour one-third of the mixture over the tuna, seal the bag and turn the tuna to coat. Reserve the tuna and the remaining sauce.
Prepare a bed of radish sprouts on a serving dish. Mound the ginger on one side of the plate, and the wasabi paste on the other. Portion remaining sauce into six small sauce dishes.
Oil the grill rack. Remove the tuna from the marinade and shake off excess marinade—discard remaining marinade. Brush both sides of the tuna with the sesame oil. Heat the grill and place the rack 46 inches from the heat. Grill the tuna, turning occasionally, until lightly browned on both sides but still rare in the center, about 1–2 minutes.
Remove the tuna to a cutting board and with a sharp knife, cut it crosswise into 1/3"-thick slices. Arrange overlapping slices on the sprouts and garnish with sesame seeds.
Serve with the dipping sauce.