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

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.

Susan

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

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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