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Tuna Steaks with Ginger Recipe
Serves/Makes: 4
Ingredients:
- 4 (8-ounce / 227-g each) tuna steaks
- 1/4 cup (60 mL) light soy sauce
- 2 tablespoons (30 mL) dark sesame oil
- 2 tablespoons (30 mL) rice wine vinegar
- 1 tablespoon (15 mL) garlic, minced
- 1 tablespoon (15 mL) freshly minced ginger
- 1 scallion, sliced thin
- Salt to taste
How to cook:
- Whisk together soy sauce, dark sesame oil, rice wine vinegar, minced garlic, minced ginger and scallion slices.
- Arrange tuna steaks into a glass or ceramic dish.
- Brush both sides of tuna steaks with marinade.
- Cover and leave to marinated for 30 minutes, refrigerated, turning once.
- Sprinkle steaks with salt transfer over a hot grill, over a medium-hot fire.
- Close lid.
- Barbecue for 10 minutes for every inch (2.5 cm) of thickness, turning once until cooked through, checking with the tip of a knife.
Note:
Preparation time: 1 hour
Tips:
Tuna fillets and steaks should have a fresh odor and a firm, moist texture.
Tightly wrap fresh fish and store into the coldest part of the refrigerator use within 2 days.
Double-wrapped, frozen fish will keep for 6 months.
All tuna has dark red streaks running down both sides. This meat is of a more intense flavor if removed before cooking, the tuna will taste milder.
Try if fresh!
This recipe for Tuna Steaks with Ginger serves/makes: 4
Main Ingredient: Tuna
Preparation Method: Barbecue