Tangerine Teriyaki Tuna
4 fresh tuna steaks, about 6 ounces each
For the marinade:
1/4 cup low-sodium soy sauce
1/4 cup fresh tangerine (or orange) juice
3 strips tangerine (or orange) zest
3 tablespoons honey
1 1/2 tablespoons sesame oil
3 cloves garlic, crushed with the side of a cleaver
3 slices (1/4" thick) fresh ginger, crushed with the side of a
cleaver
For garnish:
1 tablespoon toasted sesame seeds (ideally a mixture of black and
white sesame seeds), for garnish
1/4 cup chopped scallion greens
Combine the ingredients for the marinade in a shallow mixing bowl
and whisk together. Add the tuna steaks and marinate for 30 to 60
minutes, turning the steaks once or twice. Keep the bowl covered in
the refrigerator.
Preheat the grill to high. With a slotted spatula, carefully lift
the tuna steaks out of the marinade. Strain the marinade into a
small saucepan and boil to a thick, syrupy glaze.
Lightly spray the fish steaks with non-stick cooking spray or sesame
oil. Brush and oil the grill grate. Grill the fish until cooked to
taste, about 4 to 6 minutes per side for medium. As each side is
cooked, brush it with the glaze (the boiled marinade). Sprinkle the
tuna with chopped scallion greens and sesame seeds and serve at
once. |