Herself likes this one rather much, so here it is:
1/2 cup teriyaki sauce
1/4 cup wine of choice – dry, hearty red recommended
2 tsp ginger
1/4 cup rough chopped onions
2 cloves garlic, minced
1/4 tsp cayenne pepper
1 tsp freshly ground black pepper
1 Tbs lemon juice
2-4 tuna steaks
olive oil and/or butter for frying
Mix up all the marinade ingredients and pour over the tuna in a plastic zip bag or bowl. Refrigerate for the day or overnight. Make sure the tuna is well covered. If you do a plastic bag get all the air out and you won’t need to turn it much. Otherwise turn a few times during the cooling and soaking phase.
Remove from cooling about an hour before cooking, pour off the liquid and let it come up to room temp.
Lube a fry pan big enough for the tuna and let it hot. Fry for about two minutes per side. What you want is a bit of a char on the outside but the innards to be just warm but not done – rare as it were.
You can serve with pickled ginger and/or wasabi sauce for a Japanese sort of flavor. You can top with steak sauces if you like. Be careful about adding salt as the teriyaki sauce is rather salty (but not as much as soy sauce).
As a variation you can add a tablespoon or two of honey to the mix which changes the character a good bit.
- I Love Teriyaki….I Love Salmon…I Love Teriyaki Salmon (comfycook.wordpress.com)
- imabonehead: Grilled salmon teriyaki with stir-fried asparagus and shiitake mushrooms – Home cooking rocks! (homecookingrocks.com)
- imabonehead: Fish Fragrant Tofu (eggwansfoododyssey.com)