 | | Directions | MARINADE:
- Place soy sauce, port (or sherry), brown sugar, ginger, garlic and scallions in baking dish.
- Whisk together and add tuna steaks to marinade for 1 hour in the refrigerator. Turn occasionally if not covered completely in the marinade.
SAUCE:
- Pour hot water in a small mixing bowl.
- Add mustard and mix to form a paste.
- Stir in soy sauce and let sit for 10 minutes.
- Place wine, vinegar, lemon juice and shallots in a saucepan and bring to a boil.
- Reduce liquid over medium high heat until reduced to approximately 3 tablespoons of liquid.
- Add the cream and heat to reduce mixture by half.
- Add sugar and teryaki sauce.
- Turn down heat to low, add butter 1 tablespoon at a time and stir until each piece is incorporated. do not let the mixture boil or it will seperate.
- Strain through a sieve into a clean saucepan.
- Gradually stir in the mustard and soy mixture and keep warm on low heat.
TUNA:
- Heat grill to medium or put 1 tablespoon of oil on a griddle pan and heat to medium high heat.
- Remove tuna from marinade and place directly on the grill rack or grill pan.
- Cook 3 minutes per side for medium rare, 4-5 minutes for medium or to desired doneness. Turn only once.
- Serve over rice with sauce.
- Garnish with black sesame seeds if desired.
RICE:
- Make rice according to the package directions.
- When cooked, stir in green onions, orange, water chestnuts, butter, salt and pepper.
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Prep Time: 20 minutes
Container: non-reactive baking dish, sauepan, grill pan or outdoor grill
Servings: 4
|  | | Ingredients | | | |
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| - | | MARINADE: |
| - | | 1 cup Soy Sauce |
| - | | 1/2 cup tawny port - or sherry |
| - | | 3 tablespoons brown sugar |
| - | | 2 tablespoons fresh ginger - peeled and minced |
| - | | 1 tablespoon fresh garlic - minced |
| - | | 3 green onions (scallions) - finely sliced |
| - | | 4 bluefin or yellowfin tuna steaks (6-8 oz. and 1 inch thick) |
| - | | SAUCE: |
| - | | 1 tablespoon hot water |
| - | | 2 tablespoons dry mustard |
| - | | 2 tablespoons soy sauce |
| - | | 1/2 cup white wine |
| - | | 1/2 tablespoon lemon juice |
| - | | 1 tablespoon shallots - minced, or green onions |
| - | | 3 tablespoons half and half |
| - | | 1 teaspoon sugar |
| - | | 1 tablespoon teriyaki sauce |
| - | | 1/2 cup unsalted butter - sliced |
| - | | 2 teaspoons black sesame seeds for garnish |
| - | | RICE: |
| - | | 1 cup white rice |
| - | | 3 green onions - finely sliced |
| - | | 1 orange - peeled and cut up |
| - | | 1/2 can sliced water chestnuts |
| - | | 1 tablespoon butter |
| - | | salt and pepper to taste |
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