We’re not the types who keep the Weber burning all year long — something just doesn’t feel right to me about grilling a leg of lamb while wearing a parka. Which means that this past Saturday night, when the sun was on its way down before the girls’ muddy cleats had been kicked off, may have just marked our final grilled fish dinner of the season. But it was a good one.
Grilled Yellowfin Tuna
In a small bowl, whisk together 4 tablespoons soy sauce, 2 teaspoons finely minced fresh ginger, 2 teaspoons dark sesame oil, and a bunch of freshly ground black pepper. Place 1 1/4 pounds yellowfin tuna on a large dinner plate and pour soy marinade on top. Marinate about 15 minutes. Five minutes before you grill, squeeze a big wedge of lime over fish, flipping to fully coat. Grill over medium-hot coals for 3 minutes a side (rare) or 4-5 minutes a side if you like it more well done.
Add a couple handfuls of green beans (about 2 cups or what’s shown above) to boiling water that has been salted. Cook 2 minutes then immediately plunge into a bowl of ice water to stop the cooking and preserve the beans’ bright green color. After a minute, drain and pat dry with a paper towel. In a medium skillet set over medium heat, add a tablespoon of vegetable oil with a drop or two of sesame oil. Add 1 tablespoon minced fresh ginger, 1 large garlic clove (minced), and cook 1 minute. Add beans, a little kosher salt, and toss everything until beans are coated. Raise heat a bit and stir in a teaspoon of rice wine vinegar and a teaspoon and a half soy sauce. Cook another minute then serve.