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Tuna: Pan-Grilled Tuna Teriyaki
posted by Jane 04-20-100 8:20 AM
Pan-Grilled Tuna Teriyaki
From "Healthy Cooking for Two (Or Just You)," by Frances Price (Rodale, 1995).
1 tablespoon soy sauce
1 tablespoon dry sherry or pineapple juice
1 tablespoon lime juice
1 teaspoon minced fresh ginger
1/2 teaspoon sugar
1/2 teaspoon minced garlic
1 (6-ounce) tuna steak
1/2 teaspoon canola oil
Combine soy sauce, sherry, lime juice, ginger, sugar and garlic in a small glass or plastic bowl or dish. Add fish, turn to coat both sides. Cover and chill 2 hours, turning occasionally.
Remove fish from marinade, setting marinade aside. Blot fish dry with paper towels. Brush both sides of fish with oil.
Heat a heavy nonstick 8- or 10-inch skillet over medium-high heat for 1 to 2 minutes. Add the fish. Cook 4 minutes on one side. Turn and cook 3 to 4 minutes on the other side, until firm to the touch. Transfer fish to serving plate.
Pour marinade into skillet. Turn heat to high and cook 30 seconds to 1 minute, until it foams up. Pour over fish. Serve.
