Grilled Tuna With Orange-Soy Sauce
Ingredients
- Marinade:
- 2 Tbs. sugar
- 2 oz. red wine vinegar
- 4 oz. orange juice or satsuma juice, strained
- 3 Tbs. soy sauce
- 1 tsp. ground ginger
- 1/4 tsp. crushed red pepper flakes
- 4 yellowfin tuna steaks, 8-10 oz. each, cut at least an inch thick
- 3 Tbs. butter
- 3 cups shredded cabbage
- 1 medium carrot, peeled and sliced into matchsticks
- 3 green onions, chopped fine
- 1 tsp. soy sauce
- Salt
- Pepper
Instructions
- 1
Combine all the ingredients for the marinade in a wide shallow bowl. Marinate the tuna steaks for about a minute on each side, then wrap them (still dripping) with plastic wrap. Refrigerate for at least an hour. Save the remaining marinade.
- 2
To begin cooking, heat 2 Tbs. of the butter in a skillet and cook the cabbage, carrots, and green onion with the teaspoon of soy sauce until the vegetables wilt. Remove from the heat.
- 3
Heat a heavy skillet over medium-high heat with the remaining butter. Sprinkle the tuna with salt and pepper. Cook the tuna for about a minute and a half on each side. Remove the tuna and keep warm.
- 4
Reduce the heat. Add the reserved marinade to the skillet and bring to a boil. Reduce it until it becomes noticeably thicker.
- 5
Place the vegetables on the plate with the tuna on top, and nap with the reduced sauce. Garnish with satsuma sections or slices of orange.