Tangerine Teriyaki Tuna

4 fresh tuna steaks, about 6 ounces each

For the marinade:
1/4 cup low-sodium soy sauce
1/4 cup fresh tangerine (or orange) juice
3 strips tangerine (or orange) zest
3 tablespoons honey
1 1/2 tablespoons sesame oil
3 cloves garlic, crushed with the side of a cleaver
3 slices 1/4" thick fresh ginger, crushed with the side of a cleaver

Garnish:
1 tablespoon toasted sesame seeds (ideally a mixture of black and white
sesame seeds), for garnish
1/4 cup chopped scallion greens

Combine the ingredients for the marinade in a shallow mixing bowl and
whisk together. Add the tuna steaks and marinate for 30 to 60 minutes,
turning the steaks once or twice. Keep the bowl covered in the
refrigerator.
Preheat the grill to high. With a slotted spatula, carefully lift the tuna
steaks out of the marinade. Strain the marinade into a small saucepan and
boil to a thick, syrupy glaze.
Lightly spray the fish steaks with non-stick cooking spray or sesame oil.
Brush and oil the grill grate. Grill the fish until cooked to taste, about
4 to 6 minutes per side for medium. As each side is cooked, brush it with
the glaze (the boiled marinade). Sprinkle the tuna with chopped scallion
greens and sesame seeds and serve at once.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/