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Grilled Tuna with Teriyaki Fruit Sauce

1/4 c Soy sauce
1/4 c Sugar
1/3 c Saki or dry sherry
3 sl Fresh ginger root or
1/4 ts Ground ginger
1 lb Tuna fillets or steaks, 3/4-1" thick
Olive or salad oil
1 Papaya
2 ts Crystallized ginger; finely chopped
1 Green bell pepper; julienned

In a 2-quart saucepan, combine soy sauce, sugar, sake and fresh ginger slices. Bring to a boil, stirring until sugar is dissolved, then boil until reduced to 1/3 cup. Discard ginger slices and keep sauce warm. Rinse fish (which has been cut into 4 equal portions), pat dry and brush lightly with oil. Place fish on grill about 6 inches above a solid bed of hot coals. Cook, turning once, just until browned on outside but still pale pink in center; cut to test (3-4 minutes). To serve, place each piece of fish on a plate. Arrange 3 papaya slices each piece of fish; then top each serving equally with soy-ginger sauce and candied ginger. Garnish with julienned bell peppers.

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