CAPTAIN COOKS – Soya Ginger Marinated Tuna

Be still my little Galley Kat heart!
François asked:
“Can we do another Captain Cooks blog post?”
He plans it.
He shops for the ingredients.
He prepares it.
AND…
He even cleans up!
Could there be any other answer than
YES!!!?
The following is the latest of his galley creations,
always made (he says with a wink) with a ‘secret ingredient’
(don’t worry, I took the photos so I know what it is
and promise not to leave it out)
CAPTAIN COOKS
Soya Ginger Marinated Tuna
4 servings
(yay! leftovers)
What you will need
1 – 1 1/2 lb tuna steaks
1/4 cup Bragg seasoning (or soya sauce)
1/4 cup dry sherry
1 tbsp grated ginger root
juice of 2 limes
2 garlic cloves, grated
2 tbsp molasses
1 tsp hot paprika
3 tbsp olive oil
2 tbsp parsley
and his no-longer-secret ingredient – a generous splash of dry white wine
Putting it together
Add all the marinade ingredients together in a bowl or food bag.
Whisk or shake marinade to mix well.
Add the tuna steaks, making sure to cover all surfaces with the marinade.
Cover the bowl with plastic or seal the food bag and refrigerate for 1-3 hours.
Ready to cook
Remove tuna steaks from marinade.
Reserve some of the marinade for basting.
Place each steak on a very hot grill.
Baste with a bit of the marinade.
After about 2 minutes flip the steaks.
Baste again and continue to grill for another 2 minutes.
These were sushi grade tuna steaks so grill only until seared nicely on the outside
but still juicy, rosy and pink on the inside.
Plate and serve with your fave side dish.
This paired wonderfully with my Quinoa Sprouted Lentil Salad (for recipe click here)
- 1 - 1½ lb tuna steaks
- ¼ cup Bragg seasoning (or soya sauce)
- ¼ cup dry sherry
- 1 tbsp grated ginger root
- juice of 2 limes
- 2 garlic cloves, grated
- 2 tbsp molasses
- 1 tsp hot paprika
- 3 tbsp olive oil
- 2 tbsp parsley
- a generous splash of dry white wine
- Add all the marinade ingredients together in a bowl or food bag.
- Whisk or shake marinade to mix well.
- Add the tuna steaks, making sure to cover all surfaces with the marinade.
- Cover the bowl with plastic or seal the food bag and refrigerate for 1-3 hours.
- Ready to cook
- Remove tuna steaks from marinade.
- Reserve some of the marinade for basting.
- Place each steak on a very hot grill.
- Baste with a bit of the marinade.
- After about 2 minutes flip the steaks.
- Baste again and continue to grill for another 2 minutes.
- These were sushi grade tuna steaks so grill only until seared nicely on the outside but still juicy, rosy and pink on the inside.
- Plate and serve with your fave side dish.
4 responses to “CAPTAIN COOKS – Soya Ginger Marinated Tuna”
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[…] some more it was that good! Would you like a virtual taste of what the Captain cooked up? Follow this link for his delicious creation. […]
I am very proud of that recipe, the best tuna steak ever!
You shoud be proud. It was one of your best!
[…] too. After the encouragingly huge success of his Marinated Ginger Tuna Steak (recipe link here), he asked to enter my galley arena once more. We recently enjoyed an evening with a group of boat […]