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Marinating is the secret to this tasty tuna. A minimum of 1 hour will
be needed to flavor the tuna; but we suggest letting the tuna marinate
overnight or while you’re at the office.
Ingredients
2 tbsp teriyaki sauce
1 tbsp each rice vinegar and freshly squeezed lemon juice
1 tsp minced pared gingerroot
1 garlic clove, minced
2 boneless tuna steaks (¼ pound each)
1 tsp Chinese sesame oil
Method
In shallow medium mixing bowl (not aluminum) combine teriyaki sauce,
vinegar, lemon juice, gingerroot and garlic; add tuna and turn to coat.
Cover with plastic wrap and refrigerate, turning occasionally, for at
least 1 hour or overnight.
Preheat broiler.
Remove tuna from marinade, reserving marinade.
Brush
each side of each tuna steak with ¼ of the oil; set tuna on nonstick
baking sheet.
Broil 5 inches from heat source, turning once, until tuna
is cooked through and flakes easily when tested with a fork, 3 to 4
minutes on each side.
While tuna is cooking, cook marinade.
Transfer reserved marinade to
small saucepan and bring to a boil; boil until mixture is reduced to 2
tbsp, about 4 minutes.
To serve, transfer tuna steaks to serving platter and top each with
half of the marinade mixture.
MAKES 2 SERVINGS
Note:
It's best to marinate in glass or
stainless-steel containers; acidic ingredients such as sherry and lemon
juice may react with aluminium, causing color and flavor changes in
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