Food & Drink

Take Your Best Shot: Grilled ahi tuna with soy-sesame glaze

The photographer: Scott Leysath of Folsom, host of “The Sporting Chef” TV show The dish: Rubbed with olive oil, lightly seasoned with sea salt and grilled over white-hot coals, this was one of the best ahi loins ever. It was grilled for just a minute or two on each side and basted with a mango, sesame oil and unagi sauce glaze with just a dash of Sriracha and a squeeze of fresh lime juice. The first bite revealed a slightly smoky medium-rare tuna that was sweet, with well-balanced salt, acidic and spicy flavors.
The photographer: Scott Leysath of Folsom, host of “The Sporting Chef” TV show The dish: Rubbed with olive oil, lightly seasoned with sea salt and grilled over white-hot coals, this was one of the best ahi loins ever. It was grilled for just a minute or two on each side and basted with a mango, sesame oil and unagi sauce glaze with just a dash of Sriracha and a squeeze of fresh lime juice. The first bite revealed a slightly smoky medium-rare tuna that was sweet, with well-balanced salt, acidic and spicy flavors.

Send us your best shots

The Bee wants you to share your best food and drink photographs with other readers. “Take Your Best Shot” is a weekly feature that spotlights what you’re eating, drinking and enjoying. Please submit your photograph, with a brief description of what’s going on and the photographer’s name and city of residence to sacfeast@sacbee.com. All submissions become property of The Bee.

This story was originally published November 29, 2014 at 4:00 PM with the headline "Take Your Best Shot: Grilled ahi tuna with soy-sesame glaze."

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