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Grilled Teriyaki Tuna
Grilled
Teriyaki Tuna
2 tbsp easy soy sauce and water
2 tbsp rice wine or
sherry
1 tbsp finely chopped gingerroot
1 tsp each sesame oil and granulated
sugar
1 clove garlic, minced
4 tuna fillets, 3/4 to 1 inch thick
1. Combine soy
sauce, water, rice wine, ginger, sesame oil, sugar and garlic. Arrange fillets in a single
layer in shallow dish; pour sauce over top. Cover and marinate for 15 minutes or
refrigerate for up to 2 hours
2. Place fish on greased grill over high heat; cook,
basting with marinade once, for about 3 minutes or until brown to depth of 1/8 inch. Turn
and cook, basting with marinade once, for 3 minutes or until brown to depth of 1/8 inch
yet still red in centre. Remove from heat; cover and let stand until centre is reddish pink.
(It continues to cook upon standing.) Makes 4 servings.
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