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Marinated Tuna

6 Tuna steaks; 6 to 8 ounces each
1/2 c Olive oil
2 tb Sherry-wine vinegar
2 tb Soy sauce
2 tb Rice vinegar
1 sm Shallot; minced
1 Clove (small) garlic; minced
1 ts Minced cilantro
1/4 ts Minced ginger
1/4 ts Minced jalapeno
1 ts Sesame oil


Wash tuna steaks and pat dry. Place in a shallow, non-aluminum pan large enough to hold them in one layer.

In a bowl, combine olive oil, sherry vinegar, soy sauce, rice vinegar, minced shallot, garlic, cilantro, ginger, jalapeno and sesame oil. Stir well. This soy-sherry vinaigrette can be used as a sauce or salad dressing as well as a marinade.

Pour 1/2 cup vinaigrette over tuna steaks. Marinate about 2 hours, turning steaks every 30 minutes.

Remove tuna from marinade, pat dry and grill until cooked rare, about 4 minutes a side. Serve and pass remaining soy-sherry vinaigrette as a sauce.


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