Grilled Tuna Steak Bites with Wasabi Marmalade
•2 pounds [900 g] 3/4-inch [2-cm] thick each fresh tuna fish steaks
•2 to 3 tablespoons [30 to 45 mL] wasabi paste
•3 tablespoons [45 mL] rice wine vinegar
•2 cups [500 mL] orange marmalade
For the wasabi marmalade, mix together wasabi paste and rice wine vinegar; leave to rest for 10 minutes.
Well mix in orange marmalade; reserve.
Prepare grill for direct cooking and preheat to medium intensity.
Grill for approximately 8 to 12 minutes delicately turning tuna fish steaks at half-time, until easily broken-up with a fork and pinkish in the middle.
Remove from grill and cut tuna steaks into 1 1/2-inch [4-cm] each pieces.
Arrange onto a serving plate, evenly top each bite with wasabi marmalade, and serve.