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Huli-Huli Ribeye & Big Eye Tuna Tataki

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I decided it was time for some tataki and ribeye tonight.

The ribeye was sliced to 1/4" and marinated in Huli-Huli sauce about 4 hrs.

The tuna got heavy kosher salt and coarse ground pepper. I kept it in the fridge up to the last minute to keep the core as cold as possible for the searing. The tuna got about 1 minute on each side over a super hot fire up right against the grill.

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The ribeye got the grill raised up a bit and grilled maybe a couple minutes a side.

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Grilled some eggplant too

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Plated with two kinds of pickled ginger and some pickled burdock root.

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Stop it!!

You have me drueling all over myself.

Tom

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