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)

CAPTAIN COOKS - Soya Ginger Marinated Tuna

 

Print

Author: Galley Kat

Serves: 4

Ingredients

• 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

Instructions

1. Add all the marinade ingredients together in a bowl or food bag.
2. Whisk or shake marinade to mix well.
3. Add the tuna steaks, making sure to cover all surfaces with the marinade.
4. Cover the bowl with plastic or seal the food bag and refrigerate for 1-3 hours.
5. Ready to cook
6. Remove tuna steaks from marinade.
7. Reserve some of the marinade for basting.
8. Place each steak on a very hot grill.
9. Baste with a bit of the marinade.
10. After about 2 minutes flip the steaks.
11. Baste again and continue to grill for another 2 minutes.
12. These were sushi grade tuna steaks so grill only until seared nicely on the outside but still juicy, rosy and pink on the inside.
13. Plate and serve with your fave side dish.

3.5.3208