Tuna Marinade

By Robert Hughes

Published July 3, 2004

  • Peter Lippmann for The New York Times. Food Stylist: Juan Sanchez.
Media 1 of 1
Total Time
2 minutes
Rating
4(372)
Comments
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Ingredients

Yield:½ cup

  • 1 scallion, trimmed, minced

  • 3 tablespoons olive oil

  • 2 tablespoons fresh lemon juice

  • 2 tablespoons mirin (sweet rice wine)

  • 1 teaspoon light soy sauce

Ingredient Substitution Guide
Nutritional analysis per serving

2 grams carbs; 206 calories; 15 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 20 grams fat; 97 milligrams sodium; 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

  1. Step 1

    Whisk ingredients together in a stainless-steel bowl. Serve on the side.

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Ratings

4 out of 5
372 user ratings
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Comments

Susan

Good basic recipe but increased soy. Add ginger and sesame oil for additional flavor.

Mecross

Marinade tasted like olive oil, the other flavors did not shine through. Would not make again.

KinseyH

I think it is delicious, although I do use a high quality Hon-Mirin (the real stuff), not the typical supermarket Aji-Mirin that relies on added sugar (and tastes like slightly odd corn syrup). Also, note that the recipe says to serve on the side. The title notwithstanding, this is a dipping sauce, not a marinade.

GillG

On readers' advice, I switched some of the olive oil for sesame and something bland. I upped the soy just a little. I cook with wine but I don't drink it and the mirin's raw alcohol taste was too much for me! An alternative please!

TL

Used 2 tbs olive oil & 1 tbs toasted sesame, 1/2 tsp pepper & 1/4 salt. Garlic and ginger optional.

amalia borja

Better use sesame oil

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