Made This Recipe? Add Your Photo
Prep 30 mins
Cook 12 mins
This recipe is courtesy of Union Square Cafe NYC Michael Romano and was featured in Food Networks, The Best of Gourmet Greats. I hope you enjoy!
- 1 cup teriyaki sauce
- 1⁄2 cup dry sherry
- 4 tablespoons fresh ginger, finely chopped
- 1⁄2 cup scallion, chopped
- 2 garlic cloves, thinly sliced
- 1⁄2 teaspoon cayenne pepper
- 2 teaspoons fresh ground black pepper
- 2 lemons, juice of
- 4 (8 -10 ounce) yellowfin tuna steaks, cut into 3-inch cubes
- 2 tablespoons olive oil
- 1⁄4 cup pickled ginger (available at Asian markets)
- Combine all the marinade ingredients in a bowl large enough to hold the tuna. Place the tuna steaks in the marinade and refrigerate for 3 hours, turning every hour.
- Drain the tuna thirty minutes before cooking and bring to room temperature.
- Preheat a grill, grill pan or outdoor barbecue to very hot.
- Brush the tuna with olive oil. Grill the steaks for 1 to 2 minutes on each of their six sides. The outside of the tuna should be nicely charred, and the center should be barely warm and quite rare. Cooked this way, the tuna will remain moist and flavorful.
- Top each steak with pickled ginger and serve.
Our neighbor came back from a deep-sea fishing trip and blessed us with a hunk of fresh yellowfin tuna. Never having prepared it before, I tried this recipe. I only omitted the cayenne pepper & the pickled ginger but otherwise followed the recipe and bar-b-qued the chunks about 2 min. per side. I have to say, they did in fact resemble filet mignon...wonderful flavor and texture. If you are lucky enough to have access to yellowfin tuna, try this recipe. You won't be disappointed!
Very very good...I followed the directions as written making enough for our lunch. I did serve this with your Peanutty Coleslaw#432401 and garlic rice which made for a delicious meal. Made for Fall Pick-A-Chef 2011.
This fish is fantastic! It is extremely flavorful while still allowing the fish to be the star. I think this is going to become my go-to tuna recipe. Thanks for posting!