Ingredients Jump to Instructions ↓

  1. 4 Yellowfin tuna steaks - (8 to 10 oz ea) - cut 3" cubes

  2. 2 tablespoons 30ml Olive oil

  3. 1/4 cup 23g / 0.8oz Minced gingerroot Marinade

  4. 2 cups 474ml Teriyaki sauce

  5. 1/2 cup 118ml Dry sherry

  6. 4 tablespoons 60ml Finely-chopped fresh ginger

  7. 1/2 cup 73g / 2.6oz Chopped scallions

  8. 2 Garlic cloves - thinly sliced

  9. 1/2 teaspoon 2 1/2ml Cayenne

  10. 2 teaspoons 10ml Freshly-ground black pepper Juice of

  11. 2 lemons

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine all the marinade ingredients in a bowl large enough to hold the tuna. Place the tuna steaks in the marinade and refrigerate for 3 hours, turning every hour. Thirty minutes before cooking, drain the tuna and bring to room temperature. Preheat outdoor barbecue to very hot. Brush the tuna with the olive oil. Grill the steaks for 1 to 2 minutes on each of their six sides. The outside of the tuna should be nicely charred and the center should be barely warm and quite rare. Cooked this way, the tuna will remain moist and flavorful. Top each steak with ginger and serve. This recipe yields 6 servings.


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