- 1 cup soy sauce
- Juice of 1 lemon
- ¼ cup dry Sherry
- 2 tablespoons finely chopped fresh ginger
- ¼ cup chopped scallions
- 1 clove garlic, finely chopped
- Pinch of red pepper flakes
- 2 tablespoons freshly ground black pepper
The tuna and daikon:
- 1 pound yellowfin tuna, deep red in color, cut in half lengthwise
- 1 large daikon, scraped with a vegetable peeler and cut into 1/4-inch slices
- Shaved pickled ginger for garnish (available at Oriental markets)
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (12 servings)
68 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 11 grams protein; 14 milligrams cholesterol; 1193 milligrams sodium
About 25 hors d'oeuvres, or 12 to 14 servings
- In a glass or ceramic pan, combine all the ingredients for the marinade. Add the tuna, turning it in the pan to cover with the marinade. Cover the pan and refrigerate for at least one hour, but not more than two hours. Turn the tuna from time to time. Drain, reserving the marinade.
- To prepare, preheat a charcoal grill or broiler until as hot as possible. Grill the tuna on one side for one to two minutes. Turn and grill another one to two minutes. The tuna should be seared on the outside and almost raw within.
- To serve, cut the tuna into quarter-inch slices. Place each slice on a piece of daikon and top with a shaving of pickled ginger. Spoon a bit of the marinade over the cooked tuna.