Marinated Tuna On Daikon
Published January 28, 1989
- Total Time
- 10 minutes, plus about 2 hours' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
THE MARINADE
1 cup soy sauce
Juice of 1 lemon
¼ cup dry Sherry
2 tablespoons finely chopped fresh ginger
¼ cup chopped scallions
1 clove garlic, finely chopped
Pinch of red pepper flakes
2 tablespoons freshly ground black pepper
THE TUNA AND DAIKON
1 pound yellowfin tuna, deep red in color, cut in half lengthwise
1 large daikon, scraped with a vegetable peeler and cut into ¼-inch slices
Shaved pickled ginger for garnish (available at Oriental markets)
Nutritional analysis per serving (12 to 14 servings)
4 grams carbs; 13 milligrams cholesterol; 60 calories; 1 gram fiber; 1022 milligrams sodium; 10 grams protein; 1 gram 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
In a glass or ceramic pan, combine all the ingredients for the marinade. Add the tuna, turning it in the pan to cover with the marinade. Cover the pan and refrigerate for at least one hour, but not more than two hours. Turn the tuna from time to time. Drain, reserving the marinade.
- Step 2
To prepare, preheat a charcoal grill or broiler until as hot as possible. Grill the tuna on one side for one to two minutes. Turn and grill another one to two minutes. The tuna should be seared on the outside and almost raw within.
- Step 3
To serve, cut the tuna into quarter-inch slices. Place each slice on a piece of daikon and top with a shaving of pickled ginger. Spoon a bit of the marinade over the cooked tuna.
Private Notes
Comments
Way too salty.
I made a quick and dirty version of this with what I had – low sodium soy sauce, a little brandy, – and it was way too salty! I like the idea, but the proportions need work.
Or use unsalted tamari and serve over rice.