Chimney Tuna Loin

• 1/2 cup dark soy sauce
• 1/2 cup honey
• 1/4 cup dry wasabi powder
• 2 pounds tuna loin, cut into 2 pieces
• 1/2 cup sesame seeds
• 2 tablespoons peanut oil

1. In a non-reactive bowl combine soy, honey, and wasabi powder.
2. Reserve 1/4 cup for dipping sauce.
3. Roll each piece of tuna in this mixture to coat evenly.
4. Marinate from 1 hour to overnight.
5. Remove the tuna from the marinade and discard the marinade.
6. On a plate, lay the sesame seeds.
7. Roll the tuna in the seeds to evenly coat.
8. Fire up the chimney and top with a well-oiled grate.
9. Sear for 15 to 30 seconds per side or to desired temperature.
10. Remove to rack and rest for 3 minutes.
11. Cover with foil or plastic wrap to achieve carry over cooking.
12. Slice thinly and serve with the dipping sauce.

soy sauce, honey, wasabi powder, tuna loin, sesame seeds, peanut oil

Taken from www.foodnetwork.com/recipes/alton-brown/chimney-tuna-loin-recipe.html (may not work)