-
1
In a medium bowl, combine the soy sauce, lime juice, olive oil, garlic, ginger and brown sugar (makes 1 1/2 cups).
-
2
Stir well.
-
3
Pour half the mixture into a shallow dish large enough to fit the fish.
-
4
Add the fish and marinate at room temperature 30 minutes or in the refrigerator 45 minutes.
-
5
If refrigerating, remove the fish from the refrigerator 15 minutes before grilling.
-
6
Meanwhile, cut the cucumbers in half lengthwise.
-
7
Using a spoon, scoop out the seeds.
-
8
Cut the cucumbers into 1/4-inch-thick slices crosswise (makes about 2 cups).
-
9
Add the cucumbers, carrot, chile pepper, scallion and sesame seeds to the remaining marinade, and refrigerate until ready to serve.
-
10
Remove the fish to paper towels and discard the marinade in the dish.
-
11
Pat the excess marinade from the tuna.
-
12
With a pastry or barbecue brush, brush the fish with additional olive oil.
-
13
On an outdoor grill or a grill pan over high heat, lightly brush the grates with olive oil (do not place the fish on the grill until the flames have subsided).
-
14
Grill the fish 3 to 5 minutes on both sides for medium rare or 6 to 8 minutes for medium well.
-
15
When slightly cooled, cut into thick slices.
-
16
Meanwhile, mix the lettuce and herbs with the chilled marinade and transfer to a platter.
-
17
Place the fish on top, and drizzle additional marinade over the fish.
-
18
Serve immediately.
