© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Doc's Mom
This recipe is courtesy of Union Square Cafe NYC Michael Romano and was featured in Food Networks, The Best of Gourmet Greats. I hope you enjoy!
For the Marinade:
1 cup teriyaki sauce
½ cup dry sherry
4 tablespoons fresh ginger, finely chopped
½ cup scallion, chopped
2 garlic cloves, thinly sliced
½ teaspoon cayenne pepper
2 teaspoons fresh ground black pepper
juice of 2 lemons
For the Tuna:
4 8 to 10 ounce yellowfin tuna steaks, cut into 3-inch cubes
2 tablespoons olive oil
¼ cup pickled ginger
Combine all the marinade ingredients in a bowl large enough to hold the tuna. Place the tuna steaks in the marinade and refrigerate for 3 hours, turning every hour.
Drain the tuna thirty minutes before cooking and bring to room temperature.
Preheat a grill, grill pan or outdoor barbecue to very hot. Brush the tuna with olive oil. Grill the steaks for 1 to 2 minutes on each of their six sides. The outside of the tuna should be nicely charred, and the center should be barely warm and quite rare. Cooked this way, the tuna will remain moist and flavorful. Top each steak with pickled ginger and serve.