Union Square Cafe's Marinated Filet Mignon Of Tuna
Updated April 6, 2023
- Total Time
- 10 minutes plus 3½ hours for marinating and bringing to room temperature
- Rating
- Comments
- Read comments
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Ingredients
- 2cups teriyaki sauce
- ½cup dry sherry
- 4tablespoons finely chopped ginger
- ½cup chopped scallions
- 2cloves garlic, peeled and thinly sliced
- ½teaspoon cayenne
- 2teaspoons freshly ground black pepper
- Juice of 2 lemons
- 4yellowfin tuna steaks, weighing 8 to 10 ounces each, cut into cubes
- 2tablespoons olive oil
- ÂĽcup pickled ginger
For the Marinade
For the Tuna
Nutritional analysis per serving (4 servings)
517 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 2 grams dietary fiber; 22 grams sugars; 72 grams protein; 5636 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
Combine all the marinade ingredients in a bowl and place the tuna steaks in it. Refrigerate for 3 hours, turning the tuna every hour.
- Step 2
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.
- Step 3
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.
- Step 4
Garnish each tuna steak with pickled ginger, and serve.
Private Notes
Comments
This is a spectacular prep for tuna. I cook it stove-top in a cast iron pan, heating the pan on high, then turning temp down to low medium. Cook 3 minutes on first side, then 2 on the other and let sit for 3-5 minutes under tented foil. Heat marinade and serve both over horseradish mashed potatoes. Amazing!
Very tasty! cooked in cast iron pan as suggested below.
The directions say to marinate the steaks, but to cut them into cubes.
The "cube" point is you want as thick a steak as possible, not the thin precut steaks most stores have. When served at USC, it looks more like a softball on your plate than a traditional 1" thick steak.
The marinade was wonderful. It penetrated further into the fish than I expected and made it very flavorful.
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