Union Square Cafe's Marinated Filet Mignon Of Tuna

Ingredients

For the marinade:

• 2 cups teriyaki sauce
• ½ cup dry sherry
• 4 tablespoons finely chopped ginger
• ½ cup chopped scallions
• 2 cloves garlic, peeled and thinly sliced
• ½ teaspoon cayenne
• 2 teaspoons freshly ground black pepper
• Juice of 2 lemons

For the tuna:

• 4 yellowfin tuna steaks, weighing 8 to 10 ounces each, cut into cubes
• 2 tablespoons olive oil
• ¼ cup pickled ginger

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    515 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 2 grams dietary fiber; 21 grams sugars; 71 grams protein; 99 milligrams cholesterol; 5641 milligrams sodium

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

Preparation

1. Combine all the marinade ingredients in a bowl and place the tuna steaks in it. Refrigerate for 3 hours, turning the tuna every hour.
2. About half an hour before cooking, remove the tuna from the marinade to a plate, and let it reach room temperature. Preheat a grill, barbecue or pan to very hot.
3. Brush the tuna steaks with olive oil. Grill for 1 to 2 minutes on each side. The outside should be well seared, and the center should be just warm and very rare.
4. Garnish each tuna steak with pickled ginger, and serve.