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Recipe courtesy of Michael Romano

Show: The Best Of

Episode: Gourmet Greats

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Total:: 45 min
Prep:: 30 min
Inactive:: 3 min
Cook:: 12 min

Yield:: 4 servings

Level:: Intermediate

Ingredients

Marinade:

1 cup teriyaki sauce
1/2 cup dry sherry
4 tablespoons finely chopped fresh ginger
1/2 cup chopped scallions
2 cloves garlic, thinly sliced
1/2 teaspoon cayenne pepper
2 teaspoons freshly ground black pepper
2 lemons, juiced

Tuna:

4 (8 to 10-ounce) yellowfin tuna steaks, cut into 3-inch cubes
2 tablespoons olive oil
1/4 cup Japanese pickled ginger (available at Asian markets)

Directions

Marinade:

Combine all the marinade ingredients in a bowl large enough to hold the tuna. Place the tuna steaks in the marinade and refrigerate for 3 hours, turning every hour.

Tuna:

Drain the tuna thirty minutes before cooking and bring to room temperature.

Preheat a grill, grill pan or outdoor barbecue to very hot.

Brush the tuna with olive oil. Grill the steaks for 1 to 2 minutes on each of their six sides. The outside of the tuna should be nicely charred, and the center should be barely warm and quite rare. Cooked this way, the tuna will remain moist and flavorful.

Top each steak with pickled ginger and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Name: Union Square Cafe's Marinated Filet Mignon of Tuna
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 1 cup teriyaki sauce; 1/2 cup dry sherry; 4 tablespoons finely chopped fresh ginger; 1/2 cup chopped scallions; 2 cloves garlic, thinly sliced; 1/2 teaspoon cayenne pepper; 2 teaspoons freshly ground black pepper; 2 lemons, juiced; 4 (8 to 10-ounce) yellowfin tuna steaks, cut into 3-inch cubes; 2 tablespoons olive oil; 1/4 cup Japanese pickled ginger (available at Asian markets)