Grilled tuna with teriyaki fruit sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Soy sauce |
| ¼ | cup | Sugar |
| ⅓ | cup | Saki or dry sherry |
| 3 | slices | Fresh ginger root or |
| ¼ | teaspoon | Ground ginger |
| 1 | pounds | Tuna fillets or steaks; 3/4-1\" thick |
| Olive or salad oil | ||
| 1 | Papaya | |
| 2 | teaspoons | Crystallized ginger; finely chopped |
| 1 | Green bell pepper; julienned | |
Directions
Recipe by: Jo Merrill, Sunset All-Time Favorite Recipes In a 2-quart saucepan, combine soy sauce, sugar, sake and fresh ginger slices. Bring to a boil, stirring until sugar is dissolved, then boil until reduced to ⅓ cup. Discard ginger slices and keep sauce warm. Rinse fish (which has been cut into 4 equal portions), pat dry and brush lightly with oil. Place fish on grill about 6 inches above a solid bed of hot coals. Cook, turning once, just until browned on outside but still pale pink in center; cut to test (3-4 minutes). To serve, place each piece of fish on a plate. Arrange 3 papaya slices each piece of fish; then top each serving equally with soy-ginger sauce and candied ginger. Garnish with julienned bell peppers. Recipe from Sunset All-Time Favorite Recipes book.