Ingredients Jump to Instructions ↓

  1. 3/4c Dry white wine

  2. 1/4c White wine vinegar

  3. 1 tb Finely minced fresh ginger

  4. 1 sm Shallot; minced

  5. 1 c Unsalted butter at room temperature

  6. 1 ts Grated or minced lemon peel

  7. 1/4c Finely minced cilantro

  8. 1/4ts Freshly ground white pepper more if desired -- SAUCE --

  9. 4 Tuna filets,

  10. 6 ounces each -- FISH --

  11. 1/4c Dry sherry

  12. 1/4c Light soy sauce

  13. 2 tb Oyster sauce

  14. 2 tb Lemon juice

  15. 2 tb Oriental sesame oil

  16. 1/2ts Freshly ground black pepper

  17. 1 bn Chives; minced

  18. 1/4c Finely minced fresh ginger

  19. 2 tb Cooking oil Lemon wedges

  20. 1/4ts Salt

Instructions Jump to Ingredients ↑

  1. + Directions : Combine Marinade ingredients. Marinate the tuna in the marinade for 1 hour. Drain and reserve marinade. ADVANCE PREPARATION: In a small noncorrosive saucepan, place the wine, vinegar, ginger, and shallot. Bring to a rapid boil over high heat and cook until just 4 tablespoons remain. Set aside. Cut the butter into 16 pieces and set aside. LAST-MINUTE COOKING: If using a gas barbecue, preheat to medium (350 F). If using charcoal or wood, prepare the fire. When the coals or wood are ash covered, place the fish in a grilling basket. Grill the fish over medium-high heat until it just begins to flake, about 8 minutes. Turn once during barbecuing and brush with the reserved marinade. Transfer the fish to heated dinner plates or a serving platter. Bring the wine-vinegar sauce to a rapid boil over medium-high heat, then add the butter all at once and beat vigorously with a whisk. When just a few lumps of butter remain (about 20 seconds after adding), pour the sauce into a bowl. Stir in the lemon peel, cilantro, pepper, and salt. Taste and adjust seasoning adding more pepper if necessary. Spoon the sauce around the fish and serve at once.


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