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Tuna: Pan-Grilled Tuna Teriyaki

Source of Recipe


The Seattle Times






List of Ingredients



• 2 Tbsp reduced-sodium soy sauce
  
• 2 Tbsp dry sherry
  
• 2 Tbsp lime juice
  
• 1 tsp grated fresh gingerroot
  
• 1 tsp sugar
  
• 1 large clove garlic, peeled and finely minced or forced through a press
  
• 1/4 tsp hot chili oil
  
• 2 tuna steaks, about 5 ounces each, 3/4-inch thick
  
• 1 tsp canola or vegetable oil
  






Instructions



1. Stir together the soy sauce, sherry, lime juice, ginger, sugar, garlic and chili oil. Place the tuna steaks in a small pan and add the soy mixture, turning to coat. Refrigerate 2 hours.
   
   
2. Remove the fish from the marinade; reserve marinade. Pat fish with paper towels to absorb excess moisture. Brush both sides of fish with oil. Place a large, nonstick skillet over medium heat.
   
   
3. When hot, add the fish and cook, turning occasionally, for about 9 to 10 minutes, or until fish is opaque and just cooked through. Remove fish from the pan. Put the skillet back over the heat and add the marinade. Bring to a boil; cook 1 minute until syrupy. Put fish back into the pan and turn gently to coat with the sauce.
   
   Makes 2 servings.