Sesame Crusted Grilled Tuna Steak

Make the marinade. Combine soy sauce, sesame oil, rice wine, honey, lime zest and juice, and cayenne pepper in a gallon resealable bag.

Marinate the tuna steaks. Place your tuna steaks in the bag with the marinade and massage gently to coat all the steaks with the marinade. Refrigerate for 2-4 hours.

Preheat the grill. Get your grill up and running at a very high temperature. You want to grill your tuna steaks at approximately 500 degrees F.

Crust the tuna steaks. On a flat plate, mix together the white and black sesame seeds. Carefully remove one tuna steak from the marinade, allowing excess marinade to drip away back into the bag. Place the steak onto the sesame seeds and press down. Flip the steak gently to coat the other side. Use your hands to press sesame seeds onto the sides of the steak.  Repeat with remaining steaks until they are all coated in sesame seeds.

Grill the steaks. Tear off an 18 inch long piece of Reynolds Wrap^®Non-Stick Foil and set directly on the grill grates, place the non-stick side (the dull side) facing up. Carefully place each crusted tuna steak onto the non-stick foil. Close the lid and grill the tuna steaks for about 2-3 minutes. Use a thin metal spatula to gently flip the steaks on the foil. Close the lid and grill for an additional 2-3 minutes per side.

Slice and enjoy! Remove your grilled tuna steaks to a serving platter and discard the foil. Slice the tuna steaks into ¼ inch thick slices, garnish with sliced scallions and enjoy! Delicious served with rice or on top of a green salad.