Marinated Tuna On Daikon
- Total Time
- 10 minutes, plus about 2 hours' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 1cup soy sauce
- Juice of 1 lemon
- ¼cup dry Sherry
- 2tablespoons finely chopped fresh ginger
- ¼cup chopped scallions
- 1clove garlic, finely chopped
- Pinch of red pepper flakes
- 2tablespoons freshly ground black pepper
- 1pound yellowfin tuna, deep red in color, cut in half lengthwise
- 1large daikon, scraped with a vegetable peeler and cut into ¼-inch slices
- Shaved pickled ginger for garnish (available at Oriental markets)
The Marinade
The Tuna and Daikon
Nutritional analysis per serving (14 servings)
60 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 10 grams protein; 1022 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a glass or ceramic pan, combine all the ingredients for the marinade. Add the tuna, turning it in the pan to cover with the marinade. Cover the pan and refrigerate for at least one hour, but not more than two hours. Turn the tuna from time to time. Drain, reserving the marinade.
- Step 2
To prepare, preheat a charcoal grill or broiler until as hot as possible. Grill the tuna on one side for one to two minutes. Turn and grill another one to two minutes. The tuna should be seared on the outside and almost raw within.
- Step 3
To serve, cut the tuna into quarter-inch slices. Place each slice on a piece of daikon and top with a shaving of pickled ginger. Spoon a bit of the marinade over the cooked tuna.
Private Notes
Comments
Way too salty.
I made a quick and dirty version of this with what I had – low sodium soy sauce, a little brandy, – and it was way too salty! I like the idea, but the proportions need work.
Or use unsalted tamari and serve over rice.
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