From, "Great Lake Effects... Buffalo Beyond Winter and Wings," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
Rinse the tuna steaks and pat dry. Arrange in a shallow dish. Combine the balsamic vinegar, 1/4 cup sesame oil, gingerroot, cilantro, green onions and sugar in a bowl and mix well. Pour over the tuna, turning to coat. Marinate, covered, in the refrigerator for 1 hour, turning occasionally. Drain, reserving the marinade. Preheat the grill on high for 10 minutes. Place the tuna steaks on the grill rack. Grill for 3 to 4 minutes per side or until the tuna flakes easily. Saute the mushrooms in 2 Tablespoons sesame oil in a skillet until brown on both sides. Stir in the reserved marinade. Cook until heated through. Arrange the tuna steaks on a serving platter. Pour the mushroom sauce over the steaks.
SERVINGS: 2
- 2 (1/2-inch) tuna steaks
- 1/2 cup balsamic vinegar
- 1/4 cup dark sesame oil
- 2 Tablespoons freshly grated gingerroot
- 2 Tablespoons chopped fresh cilantro
- 2 green onions, chopped
- 4 teaspoons sugar
- 8 ounces mushrooms, sliced
- 2 Tablespoons sesame oil
TO PREPARE:
Rinse the tuna steaks and pat dry. Arrange in a shallow dish. Combine the balsamic vinegar, 1/4 cup sesame oil, gingerroot, cilantro, green onions and sugar in a bowl and mix well. Pour over the tuna, turning to coat. Marinate, covered, in the refrigerator for 1 hour, turning occasionally. Drain, reserving the marinade. Preheat the grill on high for 10 minutes. Place the tuna steaks on the grill rack. Grill for 3 to 4 minutes per side or until the tuna flakes easily. Saute the mushrooms in 2 Tablespoons sesame oil in a skillet until brown on both sides. Stir in the reserved marinade. Cook until heated through. Arrange the tuna steaks on a serving platter. Pour the mushroom sauce over the steaks.
SERVINGS: 2
