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| Hibachi Tuna Teriyaki
2 pounds of yellow fin tuna, sliced thin
1 cup of soy sauce
1/3 cup of sugar
1/2 cup of dry white wine
1 tablespoon of lemon juice, fresh only
1 cup of Sake
1 tablespoon of tomato paste | |
Mix sauce, pour over fish and marinate for 30 minutes. Preheat the charcoal grill. Drain off excess marinade and bring to a boil in a sauce pan. Remove from heat. Grill tuna slices 2-3 minutes on each side. Remove tuna to serving platter and pour heated sauce over top. Suggested Wine: Amber or dark beer, Pinot Grigio NOTES : Substitute oyster sauce or tamari sauce for soy sauce for an interesting twist. Recipe by: Red Lobster Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 16, 1998
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