Marinated tuna #1
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Tuna steaks; 6 to 8 ounces each | |
| ½ | cup | Olive oil |
| 2 | tablespoons | Sherry-wine vinegar |
| 2 | tablespoons | Soy sauce |
| 2 | tablespoons | Rice vinegar |
| 1 | small | Shallot; minced |
| 1 | Clove (small) garlic; minced | |
| 1 | teaspoon | Minced cilantro |
| ¼ | teaspoon | Minced ginger |
| ¼ | teaspoon | Minced jalapeno |
| 1 | teaspoon | Sesame oil |
Directions
From: japlady@... (Rebecca Radnor) Date: 7 Dec 1994 15:21:43 -0500 1. Wash tuna steaks and pat dry. Place in a shallow, non-aluminum pan large enough to hold them in one layer.
2. In a bowl, combine olive oil, sherry vinegar, soy sauce, rice vinegar, minced shallot, garlic, cilantro, ginger, jalapeno and sesame oil. Stir well. This soy-sherry vinaigrette can be used as a sauce or salad dressing as well as a marinade.
3. Pour ½ cup vinaigrette over tuna steaks. Marinate about 2 hours, turning steaks every 30 minutes.
4. Remove tuna from marinade, pat dry and grill until cooked rare, about 4 minutes a side. Serve and pass remaining soy-sherry vinaigrette as a sauce.
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