Bob Kiebler: Hi! I am Bob kiebler, chef at Morton's Steakhouse. Today we are making some really nice Tuna dishes. What we have now is a simple grilled tuna steak. We are going to start sashimi great tuna which is a sushi graded, when I mean sashimi or sushi I mean tuna that is so fresh that you can eat it raw. This tuna is about an inch thick, it is beautifully fresh. I am going to sprinkle little salt, little white pepper on each side and use a little olive oil or you could use salad oil little bit on both sides. We are going to go to our broiler, you can do it on the grill out side at home, you can do it in the broiler in your oven, you want to make sure that the grill rack is brushed down, wiped off with a cloth you have little olive oil on. Place the tuna on the rack. Now with the tuna you do not want to overcoat that, this is a tuna that have in a can, this is beautiful tuna, most people would enjoy that rare or medium or rare certainly no more medium. This is only going to take about a minute on each side.

Now the trick we do to make those nice grill marks on steak or piece of fish or anything for that matter is after it hits the hot grill about halfway through its cooking time, we will turn a quarter raise around that will give it the nice hashmarks. There it is simple grilled tuna with the wasabi paste, lemon and spicy soy ginger sauce. Coming up next we are going to do a saut tuna that is going to be coated in sesame seeds both black and white.