Tuna Teriyaki

This is another one I made this weekend from my group recipe swap. I loved the marinade and the flavours were so yummy and paired well with the tuna. I did cook my tuna in a pan for a few minutes each side rather than than under the grill. The tuna was full of flavour and had a lovely pink center. To read more reviews on this recipe or to view more photos please click here.

If you have been keeping up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 (6 ounce) Tuna steaks, about 1 inch thick
2 Scallions, thinly sliced,to garnish

Marinade

3 Tablespoons dark soy sauce
2 Tablespoons sesame oil
1 Tablespoon japanese rice wine or sweet sherry
3 Cloves garlic, chopped
1 Tablespoon sugar
1/2 Inch fresh ginger, peeled and chopped

Method

1. Make the marinade: put the soy sauce, sesame oil, rice wine, garlic, sugar, and ginger into a nonmetallic dish.

2. Add the tuna steaks to the marinade and turn to coat.

3. Cover and marinate in the refrigerator for 8 hours.

4. Reserve the marinade.

5. Cook the steaks under the broiler, 3" from the heat, brushing with the marinade, for 3-4 minutes on each side.

Serve immediately, garnished with scallions.

All photos taken by me unless otherwise stated.