CHEF JEFF — ONE BYTE AT A TIME: Teriyaki TunaThis Japanese favorite can be on the table in less than one-half hour.
By: Herald Staff Report,
This Japanese favorite can be on the table in less than one-half hour.
3 tablespoons low-sodium teriyaki sauce
1-inch piece fresh ginger, peeled and chopped
¾ pound fresh yellow fin tuna
4 cups washed, ready-to-eat romaine lettuce
½ teaspoon salt
½ teaspoon sugar
2 teaspoons canola oil
Salt and freshly ground black pepper
Place teriyaki sauce and ginger in self-seal plastic bag. Rinse tuna. Marinate in sauce 10 minutes, turning once. Heat oil in wok over high heat. When oil is smoking, add lettuce. Stir-fry 10 seconds. Add salt and sugar.Stir-fry 10 more seconds. Transfer to 2 plates. Drain tuna, reserving marinade. Brown tuna for 2 minutes. Turn and brown other side for 2 minutes. Lower heat. Cook 1 minute, add marinade and cook 1 minute for rare, 4 minutes for medium. Divide tuna into 2 portions. Serve over rice with lettuce. Spoon remaining sauce on top. Add salt and pepper to taste.
Yield: Serves 2.
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