Grilled Tuna with Orange Soy Sauce PDF Print E-mail
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Wednesday, 22 June 2011 23:52

¼ cup red wine vinegar ¼ cup orange juice 3 TBS sugar 3 TBS soy sauce 1 tsp ground ginger ¼ tsp crushed red pepper flakes 4 8-10 ounce yellow fin tuna steaks, at least 1” thick 3 TBS butter 3 cups shredded cabbage 3 green...

 

  • ¼ cup red wine vinegar
  • ¼ cup orange juice
  • 3 TBS sugar
  • 3 TBS soy sauce
  • 1 tsp ground ginger
  • ¼ tsp crushed red pepper flakes
  • 4 8-10 ounce yellow fin tuna steaks, at least 1” thick
  • 3 TBS butter
  • 3 cups shredded cabbage
  • 3 green onions, finely sliced
  • 1 medium carrot, peeled and sliced into matchsticks
  • 1 tsp soy sauce
  • ½ tsp salt
  • ½ tsp fresh ground black pepper
  1. Combine first 6 ingredients in a wide bowl; mix thoroughly to form a marinade
  2. Pass the tuna steaks through marinade, wrap them, still dripping, with plastic wrap and refrigerate for at least 1 hour; reserved remaining marinade
  3. Melt butter in skillet or wok over medium-high heat; add cabbage, green onions, carrots and soy sauce; stir fry until vegetables wilt; remove from heat
  4. Heat a cast iron skillet until smoking; season tuna with salt and pepper; cook about 1 ½ minutes on each side; note this will produce a great deal of smoke to allow exhaust fan to continuously run; remove tuna and keep warm
  5. Reduce heat to medium; add reserved marinade and bring to a boil; reduce liquid slightly
  6. Divide vegetables among 4 plates; top each with piece of tuna and spoon on reduced sauce

Serves 4

 

Last Updated on Wednesday, 06 July 2011 03:47