Grilled Tuna with Cilantro Butter

Oxmoor House
6 servings.


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1/4 cup plus 2 tablespoons butter, softened
1/4 cup fresh cilantro leaves, loosely packed
2 tablespoons plus 2 teaspoons peeled, minced gingerroot, divided
1 teaspoon minced garlic
6 (4-ounce) tuna steaks (3/4 inch thick)
1/2 cup firmly packed brown sugar
1/2 cup soy sauce
1/2 cup water
1/4 cup dark sesame oil
2 tablespoons minced green onions
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper
Fresh cilantro sprigs (optional)


Position knife blade in food processor bowl; add butter, 1/4 cup cilantro, 2 teaspoons gingerroot, and garlic. Process until smooth. Shape mixture into a log. Wrap in wax paper, and chill until firm.

Place tuna steaks in a shallow dish. Combine remaining 2 tablespoons gingerroot, brown sugar, and next 6 ingredients in a medium bowl; pour over tuna steaks. Cover and marinate in refrigerator 30 minutes, turning once.

Remove tuna steaks from marinade, reserving marinade. Place grill rack on grill over medium-hot coals (350° to 400°). Place tuna on rack; grill, covered, 4 to 6 minutes on each side or until fish flakes easily when tested with a fork, basting occasionally with reserved marinade. Transfer tuna to serving plates.

Divide chilled butter mixture into 6 pieces; place 1 piece of butter mixture on each tuna steak. Garnish with fresh cilantro sprigs, if desired.

Created date

August 2009

Nutritional Information

Calories 310
Caloriesfromfat 57 %
Fat 19.5 g
Satfat 8.9 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 27.4 g
Carbohydrate 5.5 g
Fiber 0.0 g
Cholesterol 75 mg
Iron 0.0 mg
Sodium 442 mg
Calcium 0.0 mg