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Recipe

Tuna Teriyaki with Scallion Salad

Scott Phillips

Servings: four

Ingredients

  • 6 Tbs. soy sauce
  • 3 Tbs. firmly packed dark brown sugar
  • 1 tsp. finely grated fresh ginger
  • 1 medium clove garlic, finely chopped
  • 1 tsp. Asian sesame oil
  • 4 6-oz. tuna steaks, 1 inch thick
  • 1/8 tsp. ground cayenne
  • 8 slender scallions, dark green parts only, trimmed and thinly sliced diagonally (about 3/4 cup)
  • 1/4 cup fresh cilantro leaves
  • 2 Tbs. rice vinegar

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 320
      Fat Calories (kcal): 90
      Fat (g): 10
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 3
      Cholesterol (mg): 65
      Sodium (mg): 2050
      Carbohydrates (g): 15
      Fiber (g): 1
      Protein (g): 42

Preparation

Make the teriyaki sauce:

  • Bring the soy sauce, brown sugar, ginger, and garlic to a boil over medium-high heat in a small saucepan. Boil until the mixture has thickened slightly, about 2 minutes. Stir in 1/2 tsp. of the sesame oil.

Broil the tuna:

  • Position an oven rack 5 to 6 inches from the broiler element and heat the broiler to high. Line the bottom of a broiler pan with foil and replace the perforated top part of the pan. Season the tuna on both sides with the cayenne and arrange on the broiler pan. Broil the tuna for 2 minutes, brush generously with the teriyaki sauce, and broil until the glaze sets, about 2 minutes longer.
  • Turn the tuna over with a spatula and broil for 2 minutes, brush generously with the teriyaki sauce, and broil until the tuna is pale pink in the center or to desired doneness (cut into a piece to check), about 2 minutes longer. Brush with any remaining teriyaki sauce.
  • Meanwhile, stir together the scallions, cilantro, vinegar, and the remaining 1/2 tsp. sesame oil. Transfer the tuna to serving plates, top with the scallion salad, and serve.

Tip

If your scallions are large and strong-flavored, slice them as thinly as you can and soak them in ice water for 10 to 15 minutes. Dry the scallions on paper towels before making the salad.

Reviews

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Reviews

  • G.K. | 06/22/2009

    I can't say this recipe impressed me, the teriyaki sauce might as well have come from a bottle, it didn't give this dish any additional complexity.

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