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Tangerine Teriyaki Tuna
- 4 fresh tuna steaks, about 6 ounces each
For the marinade:
- 1/4 cup low-sodium soy sauce
- 1/4 cup fresh tangerine (or orange) juice
- 3 strips tangerine (or orange) zest
- 3 tablespoons honey
- 1 1/2 tablespoons sesame oil
- 3 cloves garlic, crushed with the side of a cleaver
- 3 slices 1/4" thick fresh ginger, crushed with the side of a cleaver
For the Garnish:
- 1 tablespoon toasted sesame seeds (ideally a mixture of black and white sesame seeds), for garnish
- 1/4 cup chopped scallion greens
- Combine the ingredients for the marinade in a shallow mixing bowl and whisk together.
- Add the tuna steaks and marinate for 30 to 60 minutes, turning the steaks once or twice.
- Keep the bowl covered in the refrigerator.
- Preheat the grill to high.
- With a slotted spatula, carefully lift the tuna steaks out of the marinade.
- Strain the marinade into a small saucepan and boil to a thick, syrupy glaze.
- Lightly spray the fish steaks with non-stick cooking spray or sesame oil.
- Brush and oil the grill grate.
- Grill the fish until cooked to taste, about 4 to 6 minutes per side for medium.
- As each side is cooked, brush it with the glaze (the boiled marinade).
- Sprinkle the tuna with chopped scallion greens and sesame seeds and serve at once.
