Dining and Cooking
In Original Collections

Japanese Marinated Fillet Of Tuna

Ingredients

The marinade:

  • 2 cups teriyaki sauce
  • ½ cup dry Sherry
  • 4 tablespoons finely chopped ginger
  • ½ cup chopped scallions
  • 2 cloves garlic, peeled and minced
  • ½ teaspoon cayenne pepper
  • 2 teaspoons freshly ground pepper
  • ½ cup lemon juice

The tuna:

  • 4 3-by-3-by-2-inch cubes of fresh tuna, 6 ounces each
  • 5 teaspoons olive oil
  • 10 cups washed and stemmed fresh greens, like spinach, Swiss chard, dandelions or a mixture
  • ¼ cup water
  • ⅛ teaspoon salt
  • Freshly ground pepper to taste
  • ¼ cup Japanese pickled ginger pieces
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      428 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 34 grams carbohydrates; 2 grams dietary fiber; 22 grams sugars; 52 grams protein; 66 milligrams cholesterol; 5867 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings

Preparation

  1. Combine the marinade ingredients in a medium-size bowl. Add the tuna and refrigerate for 2 to 3 hours. Thirty minutes before cooking, remove the tuna from the refrigerator and let it come to room temperature. Preheat a grill or broiler.
  2. In a large, nonstick skillet, heat 2 teaspoons of the olive oil. Add the greens and cook until wilted. Add the water, salt and pepper. Cook just until greens are tender. Set aside and keep warm.
  3. Drain the tuna steaks and pat them dry. Brush with the remaining olive oil. Grill or broil until charred on the outside but still pink in the center, about 1 to 2 minutes on each side. Divide the greens among 4 plates. Place a piece of tuna over the greens. Top with some of the pickled ginger and serve immediately.

3 hours 15 minutes

Dining and Cooking