teriyaki tuna

may 10th this year will mark my 50th journey around the sun. that's 620 full moons, 18,250 days and 29,250,000,000 miles . . . wow, i've come a long way . . . good reason to celebrate! so i am making 2010 the official-commemorative-50th-birthday-year-long-celebration-festival. 
          so far i have had four 50th-birthday-festival-events (50bfe). the most recent was a dinner party featuring my top teriyaki tuna recipe adapted from one in the joy of cooking. besides sashimi-style, this is my favorite way to eat tuna. teriyaki has that amusing fusion of sweet-salty-savory with a zing of ginger that gives the smooth-buttery tuna a complex layering of flavors . . . perfect celebration food!
based on a teriyaki recipe in "the joy of cooking", i use high heat safflower oil instead of vegetable oil, honey instead of brown sugar, and mirin instead of sherry.
ingredients - makes about 2 and 1/2 cups
1/2 cup of safflower oil
• 1 cup of soy sauce
• 3 tbl. honey
• 2-3 cloves of garlic, minced 
• 1 tbl. fresh grated ginger root
• 2 tbl. sake or mirin
• 1/2 cup of water
• 1-2 tsp. flour
1. whisk all of the ingredients together except the flour.
2. marinate the tuna for about 1 hour.
3. heat a grill to 500 degrees.
4. set the tuna on a plate and pour the left over marinade into a sauce pan.
5. add the flour to the teriyaki marinade, and bring it just to a boil, whisking constantly.
6. reduce the heat to a simmer and continue stirring until it thickens.
7. grill the tuna on each side for 4-5 minutes, depending on how thick it is.
8. let the tuna rest a few minutes and then slice it across the grain into 1/2 inch pieces.
9. serve with the cooked teriyaki sauce.
this is my copy of the joy of cooking, one of the first gifts jim ever gave me . . . he inscribed it: "happy cooking".

No comments: