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)
How to Make It
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.
Light and Luscious
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.