Best Union Square Cafes Marinated Filet Mignon Of Tuna Recipes

UNION SQUARE CAFE'S MARINATED FILET MIGNON OF TUNA

Union Square Cafe's Marinated Filet Mignon of Tuna image

This recipe is courtesy of Union Square Cafe NYC Michael Romano and was featured in Food Networks, The Best of Gourmet Greats. I hope you enjoy!

Provided by Docs Mom

Categories Tuna

Time 42m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup teriyaki sauce
1/2 cup dry sherry
4 tablespoons fresh ginger, finely chopped
1/2 cup scallion, chopped
2 garlic cloves, thinly sliced
1/2 teaspoon cayenne pepper
2 teaspoons fresh ground black pepper
2 lemons, juice of
4 (8 -10 ounce) yellowfin tuna steaks, cut into 3-inch cubes
2 tablespoons olive oil
1/4 cup pickled ginger (available at Asian markets)

Steps:

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.
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.

UNION SQUARE CAFE'S MARINATED FILET MIGNON OF TUNA

Union Square Cafe's Marinated Filet Mignon Of Tuna image

Provided by Bryan Miller

Categories dinner, easy, main course

Time 3h40m

Yield 4 servings

Number Of Ingredients 11

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 thinly sliced
1/2 teaspoon cayenne
2 teaspoons freshly ground black pepper
Juice of 2 lemons
4 yellowfin tuna steaks, weighing 8 to 10 ounces each, cut into cubes
2 tablespoons olive oil
1/4 cup pickled ginger

Steps:

Combine all the marinade ingredients in a bowl and place the tuna steaks in it. Refrigerate for 3 hours, turning the tuna every hour.
About half an hour before cooking, remove the tuna from the marinade to a plate, and let it reach room temperature. Preheat a grill, barbecue or pan to very hot.
Brush the tuna steaks with olive oil. Grill for 1 to 2 minutes on each side. The outside should be well seared, and the center should be just warm and very rare.
Garnish each tuna steak with pickled ginger, and serve.

Nutrition Facts : @context http, Calories 513, UnsaturatedFat 6 grams, Carbohydrate 31 grams, Fat 8 grams, Fiber 2 grams, Protein 72 grams, SaturatedFat 1 gram, Sodium 5640 milligrams, Sugar 22 grams, TransFat 0 grams