Grilling has been an important part of James Brown’s life since childhood, but it wasn’t until his return from the Navy in 2014 that it became his career focus. After settling in the Cincinnati area with his wife, James decided to study marketing. The inspiration for Grill Nation came after grilling with classmates from his social media course.
Grill Nation officially began in April of 2017 under the premise of sharing homemade recipes to a growing fanbase via his website and Instagram, where he now has one million followers. He’s since branched out to YouTube and TikTok where he’s also gained thousands of fans. Many of his unique recipes come from the numerous people he met and places he visited during his service.
Although James says that it’s common for him to work 80-90 hours a week, he stresses that it doesn’t feel that way.
“I don’t feel like I work a day in my life,” James reflects,”I love what I do so much that I never want to do anything else.”
For the perfect pineapple salsa recipe to accompany the Grill Nation Ahi Tuna Steaks and for more recipes, visitGrillNationBBQ.com.
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Grill Nation Ahi Tuna Steaks
2 sushi-grade ahi tuna steaks
Toasted sesame seeds
Avocado oil (for searing)
Tuna Steak Marinade
¼ cup soy sauce (low sodium)
2 tablespoons sesame oil
2 tablespoons rice wine vinegar
2 tablespoons honey
1 pinch salt
1 pinch black pepper
½ teaspoon cayenne pepper
Combine all marinade ingredients together in a sealable container large enough for both tuna steaks. Whisk together and place to the side.
Pat your tuna steaks dry and place them in the container for marinating, mix well. Seal and put in the fridge for a minimum of 4 hours.
When your steaks begin to marinade, prep the pineapple salsa (visit GrillNationBBQ.com).
Once your tuna has marinated for at least 4 hours, start your charcoal to get a blazing hot cast-iron surface for a quick tuna steak sear.
Take the tuna steaks out of the marinade, but keep the marinade on the steaks to act as a binder. Add the toasted sesame seeds on top and bottom.
Place a flat top cast iron griddle on the grill and heat it up to 500-550 degrees. Coat with avocado oil for searing.
Put the tuna steaks on the griddle once the surface is 500-550 degrees and sear for 1 minute per side. You can push to 1 minute 30 seconds, but this tuna is sushi-grade and safe to eat raw.
Remove the tuna steaks and slice for serving, plate and add your pineapple salsa on the side.
Serve and enjoy with family and friends!