Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Oriental Marinated Grilled Tuna




Source of Recipe


Sewickley Speakeasy


List of Ingredients




# 2 (3-inch-thick) tuna steaks, about 6 ounces each
# Bottled plum sauce
# 6 snow peas, blanched
# 6 mandarin orange segments, drained and patted dry
# Lemon Beurre Blanc Sauce (recipe follows)
# Roasted peanuts
# Wasabi paste

For the marinade:
# 6 ounces ( 3/4 cup) soy sauce
# 6 ounces ( 3/4 cup) peanut oil
# 3 ounces dry sherry
# 1 ounce honey
# 2 cloves garlic, minced
# 2 tablespoons orange peel, grated
# 1/4 teaspoon fresh gingerroot, grated

Recipe



Combine the marinade ingredients and blend well. Pour over the tuna and marinate the fish in the refrigerator for 2 hours. Remove the tuna from the marinade and grill over medium heat for 5 to 7 minutes on each side for medium doneness.

Place each piece of tuna in the middle of an individual plate, top with some plum sauce, and garnish each plate with 3 blanched snow peas and 3 mandarin orange segments. Drizzle Lemon Beurre Blanc Sauce around the plate. Top with roasted peanuts and place a dab of wasabi paste to the side as a condiment.

Makes 2 servings.

Lemon Beurre Blanc Sauce

* 2 ounces shallots, minced
* 8 ounces (1 cup) dry white wine
* 3 ounces lemon juice
* 3 ounces white vinegar
* 8 ounces (1 cup) heavy cream
* 1 1/2 pounds cold butter, diced
* 1/2 teaspoon salt
* 1/4 teaspoon white pepper

Combine the shallots, wine, lemon juice and vinegar in a pan. Heat to reduce the mixture until nearly dry. Add the heavy cream and reduce by half. Take off the heat and strain the sauce. Whip in the cold butter. Season with salt and pepper.

Makes 1 1/2 pints.