Szechuan Tuna Steak
Makes 4 servings
|4||tuna steaks (6 ounces each), cut 1 inch thick|
|1/4||cup dry sherry or sake|
|1/4||cup soy sauce|
|1||tablespoon dark sesame oil|
|1||teaspoon hot chili oil or 1/4 teaspoon red pepper flakes|
|1||clove garlic, minced|
|3||tablespoons chopped fresh cilantro|
- Place tuna in single layer in large shallow glass dish. Combine sherry, soy sauce, sesame oil, hot chili oil and garlic in small bowl. Reserve 1/4 cup soy sauce mixture at room temperature. Pour remaining soy sauce mixture over tuna. Cover; marinate in refrigerator 40 minutes, turning once.
- Spray grid with nonstick cooking spray. Prepare grill for direct grilling.
- Drain tuna, discarding marinade. Place tuna on grid. Grill, uncovered, over medium-hot coals 6 minutes or until tuna is opaque, but still feels somewhat soft in center,* turning halfway through grilling time. Transfer tuna to carving board. Cut each tuna steak into thin slices; fan out slices onto serving plates. Drizzle tuna slices with reserved soy sauce mixture; sprinkle with cilantro.
|Serving Size:||1 steak with 1 tablespoon sauce|
|Calories from Fat||36 %|
|Total Fat||11 g|
|Saturated Fat||2 g|
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