Tuna teriyaki
Tuna teriyaki
Ingredients/Components
- clove garlic, minced - 1 item
- teriyaki sauce - 2 Tbsp
- minced, pared ginger root - 1 tsp
- Chinese sesame oil - 1 tsp
- boneless tuna steaks
- each: rice vinegar and freshly squeezed lemon juice - 1 Tbsp
How to make tuna teriyaki:
In shallow medium mixing bowl (not aluminum*), combine teriyaki sauce, vinegar, lemon juice, ginger root and garlic. Add tuna and turn to coat. Cover with plastic wrap and refrigerate, turning occasionally, for at least 1 hour or overnight.Preheat broiler. Remove tuna from marinade, reserving marinade. Brush each side of each tuna steak with 1/4 of the oil; set tuna on nonstick baking sheet. Broil 5 inches from heat source, turning once, until tuna is cooked through and flakes easily when tested with a fork, 3 to 4 minutes on each side.
While tuna is cooking, cook marinade. Transfer reserved marinade to small saucepan and bring to a boil; boil until mixture is reduced to 2 tablespoons, about 4 minutes.
To serve, transfer tuna steaks to serving platter and top each with half of the marinade mixture.
*Marinate in glass or stainless steel containers because ingredients such as vinegar and lemon juice may react with aluminum causing color and flavor changes in food.
Recipe categories: Fish, Tuna, Saltwater fish.
Rating:
Related ingredients:
cream cheese, milk, salt, butter, all-purpose flour, lemon juice, cornmeal, clove garlic, minced
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