Hibachi Tuna Teriyaki

Categories: Dinner: ent, Method: gri
Yield: 4 Servings

 2 lb Yellow fin tuna; sliced thin [1 kg]
1 c Soy sauce [250 ml]
1/3 c Sugar [67 g]
1/2 c Dry white wine [125 ml]
1 tb Lemon juice; fresh only
1 c Sake
1 tb Tomato paste

 1) Mix sauce, pour over fish and marinate for 30 minutes.
2) Preheat the charcoal grill.
3) Drain off excess marinade and bring to a boil in a sauce pan. Remove from heat.
4) Grill tuna slices 2-3 minutes on each side.
5) Remove tuna to serving platter and pour heated sauce over top.

Suggested Wine: Amber or dark beer, Pinot Grigio

NOTES : Substitute oyster sauce or tamari sauce for soy sauce for an
interesting twist.

Recipe by: Red Lobster

  Feb 16, 1998