Yield: 6 Servings
|6 \N||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 \N||Clove (small) garlic; minced|
|1 teaspoon||Minced cilantro|
|¼ teaspoon||Minced ginger|
|¼ teaspoon||Minced jalapeno|
|1 teaspoon||Sesame oil|
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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