Japanese Marinated Fillet Of Tuna
Published July 10, 1993
- Total Time
- 3 hours 15 minutes
- Rating
- Comments
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Ingredients
THE MARINADE
2 cups teriyaki sauce
½ cup dry Sherry
4 tablespoons finely chopped ginger
½ cup chopped scallions
2 cloves garlic, peeled and minced
½ teaspoon cayenne pepper
2 teaspoons freshly ground pepper
½ cup lemon juice
THE TUNA
4 3-by-3-by-2-inch cubes of fresh tuna, 6 ounces each
5 teaspoons olive oil
10 cups washed and stemmed fresh greens, like spinach, Swiss chard, dandelions or a mixture
¼ cup water
⅛ teaspoon salt
Freshly ground pepper to taste
¼ cup Japanese pickled ginger pieces
Nutritional analysis per serving (4 servings)
44 grams carbs; 66 milligrams cholesterol; 476 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 6 grams fiber; 5703 milligrams sodium; 55 grams protein; 23 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the marinade ingredients in a medium-size bowl. Add the tuna and refrigerate for 2 to 3 hours. Thirty minutes before cooking, remove the tuna from the refrigerator and let it come to room temperature. Preheat a grill or broiler.
- Step 2
In a large, nonstick skillet, heat 2 teaspoons of the olive oil. Add the greens and cook until wilted. Add the water, salt and pepper. Cook just until greens are tender. Set aside and keep warm.
- Step 3
Drain the tuna steaks and pat them dry. Brush with the remaining olive oil. Grill or broil until charred on the outside but still pink in the center, about 1 to 2 minutes on each side. Divide the greens among 4 plates. Place a piece of tuna over the greens. Top with some of the pickled ginger and serve immediately.
Private Notes
Comments
This was good but I noticed that the recipe calls for tuna cubes and the directions refer to tuna steaks. I would use sesame oil instead of olive oil for a bit more Oriental flavor.
Also, isn't this a duplicate of a recipe attributed to Bryan Miller?