JAPANESE MARINATED FILLET OF TUNA

Japanese Marinated Fillet Of Tuna image

Provided by Molly O'Neill

Time 3h15m

Yield Four servings

Number Of Ingredients 15

Ingredients

2 cups teriyaki sauce
1/2 cup dry Sherry
4 tablespoons finely chopped ginger
1/2 cup chopped scallions
2 cloves garlic, peeled and minced
1/2 teaspoon cayenne pepper
2 teaspoons freshly ground pepper
1/2 cup lemon juice
4 3-by-3-by-2-inch cubes of fresh tuna, 6 ounces each
5 teaspoons olive oil
10 cups washed and stemmed fresh greens, like spinach, Swiss chard, dandelions or a mixture
1/4 cup water
1/8 teaspoon salt
Freshly ground pepper to taste
1/4 cup Japanese pickled ginger pieces

Steps:

Combine the marinade ingredients in a medium-size bowl. Add the tuna and refrigerate for 2 to 3 hours. Thirty minutes before cooking, remove the tuna from the refrigerator and let it come to room temperature. Preheat a grill or broiler.
In a large, nonstick skillet, heat 2 teaspoons of the olive oil. Add the greens and cook until wilted. Add the water, salt and pepper. Cook just until greens are tender. Set aside and keep warm.
Drain the tuna steaks and pat them dry. Brush with the remaining olive oil. Grill or broil until charred on the outside but still pink in the center, about 1 to 2 minutes on each side. Divide the greens among 4 plates. Place a piece of tuna over the greens. Top with some of the pickled ginger and serve immediately.

Nutrition Facts : @context http, Calories 476, UnsaturatedFat 6 grams, Carbohydrate 44 grams, Fat 8 grams, Fiber 6 grams, Protein 55 grams, SaturatedFat 1 gram, Sodium 5707 milligrams, Sugar 23 grams, TransFat 0 grams