RECIPE
Chile-Ginger Marinated Tuna Steaks
- Recipe by Ilene Rosen
The spicy Asian-flavored marinade is also delicious for flank steak. Palm sugar can replace the brown sugar to make a richer, more syrupy marinade.
- SERVINGS: 6
- Healthy
- Make-Ahead
Ingredients
- 1/2 cup (packed) light brown sugar
- 1/4 cup vegetable oil
- 1/4 cup coarsely chopped peeled fresh ginger
- 1/4 cup finely chopped shallots
- 2 tablespoons Asian chile-garlic sauce (available at Asian markets)
- Six 1-inch-thick tuna steaks (about 1/2 pound each)
- Salt and freshly ground pepper
Directions
- In a food processor or blender, combine the sugar, oil, ginger, shallots and chile-garlic sauce and process until a coarse puree forms.
- Arrange the tuna steaks in a 13-by-9-inch glass baking dish. Pour the marinade over the steaks and turn to coat. Cover with plastic wrap and refrigerate for 2 hours, turning once.
- Light a grill or preheat the broiler. Season the tuna steaks on both sides with salt and pepper. Grill the steaks, turning once, for about 4 minutes per side for medium rare. Slice the tuna steaks across the grain and serve warm, at room temperature or chilled.
Make Ahead
-
The grilled tuna can be refrigerated overnight.
Wine
A rich, fruity rosé with good acidity will best complement the sweet and spicy accents of the tuna. Choose the 1999 La Palma from Chile or the 1999 Domaine Saint-André de Figuière Vieilles Vignes from Provence.
Cooking Guides
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- From A Sweet Spot Shows Its Savory Side
- Published September 2001
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