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Grilled Marinated Fillet Mignon of Tuna
Makes 4 Servings
*2 cups teriyaki sauce
*1/2 cup dry sherry
*4 tbls. finely chopped fresh ginger
*1/2 cup chopped scallions
*2 garlic cloves, thinly sliced
*1/2 tsp. cayenne
*2 tsps. freshly ground black pepper
*Juice of 2 lemons
*4 yellowfin tuna steaks, 8 to 10 ounces each, cut into 3-inch cubes
*2 tbls. olive oil
*1/4 cup Japanese pickled ginger (available at Asian markets)
1Combine 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.
2Thirty minutes before cooking, drain the tuna and bring to room temperature. Preheat a grill, grill-pan, or outdoor barbecue to very hot.
3Brush the tuna with the 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.
4Top each steak with pickled ginger and serve.
  • Ask your fishmonger to cut the tuna steaks into 3-inch cubes, 8 to 10 ounces each, from the reddest possible tuna, so they look just like filet mignon steaks.

The foregoing is excerpted from Union Square Cafe Cookbook by Danny Meyer and Michael Romano. All rights reserved. No part of this book may be used or reproduced without written permission from HarperCollins Publishers, 10 East 53rd Street, New York, NY 10022