Teriyaki Tuna

Teriyaki Tuna

Recipe by Ken Wada Illustrated by Cynthia Lee

Ingredients: 2 lb Tuna (albacore, big-eye, or yellow-fin)

Marinade: 2 tbsp Brown sugar 3 cloves garlic 2 tbsp finely minced ginger ½ tsp sambal oelek ¼ cup Aji Mirin ¼ cup dry sake 2 tbsp soy sauce

Steps: 1. Cut tuna into 2 inch steaks or fillets. 2. Assemble the marinade. 3. Marinate the tuna for at least 30 minutes. 1 hour is preferred. 4. Fire up the grill, or hibachi. Get the grill temperature really hot. 5. Place the marinated tuna on the grill. 6. Grill on each side for about 5 minutes. You want the outer part of the tuna to have grill marks and a nice sear. 7. The innermost part of the tuna should be raw or nearly raw. 8. Serve with rice, salad, and some marinated cucumbers. Makes about four servings.