Soy Ginger Tuna Recipe
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Wonderful Asian flavors are featured in this fantastic dish of marinated tuna steaks grilled to perfection, topped with a delicious sweet and sour sauce, and served over a bed of rice flavored with onion and orange.
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1 cup Soy Sauce
1/2 cup tawny port - or sherry
3 tablespoons brown sugar
2 tablespoons fresh ginger - peeled and minced
1 tablespoon fresh garlic - minced
3 green onions (scallions) - finely sliced
4 bluefin or yellowfin tuna steaks (6-8 oz. and 1 inch thick)
1 tablespoon hot water
2 tablespoons dry mustard
2 tablespoons soy sauce
1/2 cup white wine
1/2 tablespoon lemon juice
1 tablespoon shallots - minced, or green onions
3 tablespoons half and half
1 teaspoon sugar
1 tablespoon teriyaki sauce
1/2 cup unsalted butter - sliced
2 teaspoons black sesame seeds for garnish
1 cup white rice
3 green onions - finely sliced
1 orange - peeled and cut up
1/2 can sliced water chestnuts
1 tablespoon butter
salt and pepper to taste
:non-reactive baking dish, sauepan, grill pan or outdoor grill
Place soy sauce, port (or sherry), brown sugar, ginger, garlic and scallions in baking dish.
Whisk together and add tuna steaks to marinade for 1 hour in the refrigerator. Turn occasionally if not covered completely in the marinade.
Pour hot water in a small mixing bowl.
Add mustard and mix to form a paste.
Stir in soy sauce and let sit for 10 minutes.
Place wine, vinegar, lemon juice and shallots in a saucepan and bring to a boil.
Reduce liquid over medium high heat until reduced to approximately 3 tablespoons of liquid.
Add the cream and heat to reduce mixture by half.
Add sugar and teryaki sauce.
Turn down heat to low, add butter 1 tablespoon at a time and stir until each piece is incorporated. do not let the mixture boil or it will seperate.
Strain through a sieve into a clean saucepan.
Gradually stir in the mustard and soy mixture and keep warm on low heat.
Heat grill to medium or put 1 tablespoon of oil on a griddle pan and heat to medium high heat.
Remove tuna from marinade and place directly on the grill rack or grill pan.
Cook 3 minutes per side for medium rare, 4-5 minutes for medium or to desired doneness. Turn only once.
Serve over rice with sauce.
Garnish with black sesame seeds if desired.
Make rice according to the package directions.
When cooked, stir in green onions, orange, water chestnuts, butter, salt and pepper.
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