Ingredient:
4×175 g (6 oz) tuna steaks, about 2.5 cm (1 in) thick
2 spring onions, thinly sliced, to garnish
Marinade:
3 tbsp dark soy sauce
2 tbsp sesame oil
1 tbsp rice wine vinegar
3 garlic cloves, chopped
1 tbsp caster sugar
1 cm (1/2 in) piece of fresh root ginger, peeled and grated
Method:
Make the marinade: put the soy sauce, sesame oil, rice wine vinegar, garlic, sugar, and ginger into a non-metallic dish. Add the tuna steaks to the marinade and turn to coat. Cover the dish and marinate in the refrigerator for up to 4 hours.
Reserve the marinade. Cook the steaks under a hot grill, 7 cm (3 in) from the heat, brushing with the marinade, for 3-4 minutes on each side. Serve at once, garnished with spring onions.
Barbecued Salmon Teriyaki
Cut 4 salmon fillets into 2.5 cm (1 in) cubes and marinate in the refrigerator for up to 4 hours, as in step 1, then thread on to kebab skewers. Cook over a hot barbecue, turning and brushing frequently with the marinade, for 6-8 minutes.
