In order for the preparation to work properly you must use very thick steaks cut from a loin of tuna rather than a crosscut. If this loin is from the center of a large fish,, divide it in half lengthwise. If you feel the marinade is too salty, you may reduce the soy sauce or use sodium reduced "lite" soy. Use less soy sauce the longer you intend to marinate. Enjoy..
Ingredients
- two 8-oz. yellowfin tuna steaks, 2 to 2 1/2 inches thick
- 1 cup light soy sauce
- 3 tablespoons lemon juice or rice vinegar
- 1/4 cup dry sherry
- 2 tablespoons finely chopped fresh gingerroot
- 1 large clove garlic, finely chopped
- 1/4 cup thinly sliced white of scallion
- Dash Cayenne
- 2 tablespoons freshly ground black pepper
- 1 teaspoon sugar
- 2 tablespoons soy or peanut oil
- Garnishes:
- Pickled ginger
- 2 or 3 scallions, thinly sliced on the diagonal
- Wasabi, mixed with cold water to form a paste and thinned to the texture of whipped cream (optional)
Directions
Place tuna steaks in a nonreactive bowl with soy sauce, lemon juice or vinegar, sherry, ginger, scallion, cayenne, pepper, and sugar, and marinate, turning occasionally, for 5 to 8 hours. Tuna should be refrigerated for the marinating period, but it must be brought to room temperature before grilling; allow at least one hour.
Just before serving time, preheat grill to very hot. Remove tuna from marinade and blot dry. Film with the oil. Grill for 1 or 2 minutes on each side, including the edges, until nicely seared all over. Serve immediately, with a bit of the marinade spooned over the garnishes you have chosen. You may simply strew a few slices of pickled ginger over the steaks or roll it into rosettes. A sprinkling of scallion green on top of the steaks is a good idea. Pass optional wasabi sauce separately.
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Submitted 6/13/05.
Source: Union Square Cafe in New York
Submitted By: Eileen Werth
crzylegs@erols.com
Grilled Marinated Fillet Mignon of Tuna