Grilled tuna with teriyaki fruit sauce

4 Servings

Ingredients

Quantity Ingredient
¼ cup Soy sauce
¼ cup Sugar
⅓ cup Saki or dry sherry
3 slices Fresh ginger root or
¼ teaspoon Ground ginger
1 pounds Tuna fillets or steaks; 3/4-1\" thick
Olive or salad oil
1 Papaya
2 teaspoons Crystallized ginger; finely chopped
1 Green bell pepper; julienned

Directions

Recipe by: Jo Merrill, Sunset All-Time Favorite Recipes In a 2-quart saucepan, combine soy sauce, sugar, sake and fresh ginger slices. Bring to a boil, stirring until sugar is dissolved, then boil until reduced to ⅓ cup. Discard ginger slices and keep sauce warm. Rinse fish (which has been cut into 4 equal portions), pat dry and brush lightly with oil. Place fish on grill about 6 inches above a solid bed of hot coals. Cook, turning once, just until browned on outside but still pale pink in center; cut to test (3-4 minutes). To serve, place each piece of fish on a plate. Arrange 3 papaya slices each piece of fish; then top each serving equally with soy-ginger sauce and candied ginger. Garnish with julienned bell peppers. Recipe from Sunset All-Time Favorite Recipes book.

Related recipes