24 hours before or less, buy fresh tuna steaks. Look for fish
that has a healthy reddish color, with no dark spots. Purchase
about 6 ounces per person. I usually buy 12 ounce steaks, about
1 inch thick, and cut them in two.
2 hours before: Make honey
miso mustard marinade and add the
tuna steaks and refrigerate. Make sweet potatoes and roasted
minutes before serving, light the grill and remove the tuna
the refrigerator. (It’s good to let meat warm
to room temperature before putting on the grill) Cook green
minutes before serving: Finish green beans and garlic; reheat
potatoes. Cook tuna. See Tips & Techniques for grilling.