Hibachi tuna teriyaki

Yield: 4 Servings

Measure Ingredient
2 pounds Yellow fin tuna; sliced thin
1 cup Soy sauce
⅓ cup Sugar
½ cup Dry white wine
1 tablespoon Lemon juice; fresh only
1 cup Sake
1 tablespoon Tomato paste

1) Mix sauce, pour over fish and marinate for 30 minutes.

2) Preheat the charcoal grill.

3) Drain off excess marinade and bring to a boil in a sauce pan. Remove from heat.

4) Grill tuna slices 2-3 minutes on each side.

5) Remove tuna to serving platter and pour heated sauce over top.

Suggested Wine: Amber or dark beer, Pinot Grigio NOTES : Substitute oyster sauce or tamari sauce for soy sauce for an interesting twist.

Recipe by: Red Lobster

Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 16, 1998

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