Since we are urban apartment-dwellers, grilling = broiling for us. It’s like an upside down grill! Or at least ours is, because the heat source (flame) points down from the top of the oven – not everyone’s broiler is the same. Check yours out.
We made this on a cast-iron, enameled grill pan (like this) to get a nice sear and the grill marks on it (which serve a purpose – searing protein creates a Maillard reaction which intensifies umami, also known as savoriness). It helps a lot if you heat your grill pan up under the broiler, place your food on it (it will sizzle!) then put it back in the broiler. Nice! These tuna steaks are a hearty treat. We probably could have made them a little less well-done, which we will try next time. The dipping sauce is pretty intense, especially if you add wasabi – you gotta try it. Wasabi nose, whee!! (That feeling you get when the wasabi heat goes up in your nose! Ever notice how chile heat affects your mouth and lips but wasabi heat affects your nose? Know why? Me neither!) Continue reading