50+ Friends Club Cookbook
Fish and Shellfish

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Sesame Balsamic Tuna

From the Kitchen of: Pepper

Source: "from Great Lake Effects: Buffalo Beyond Winter and Wings"

2		tuna steaks -- (1/2-inch)
1/2	c.	balsamic vinegar
1/4	c	dark sesame oil
2	Tbsp.	freshly grated gingerroot
2	Tbsp	chopped fresh cilantro
2		green onions -- chopped
4	tsp.	sugar
8	oz	mushrooms -- sliced
2	Tbsp.	sesame oil

• Rinse the tuna steaks and pat dry. Arrange in a shallow dish.
• Combine the balsamic vinegar, 1/4 cup sesame oil, gingerroot, cilantro, green onions and sugar in a bowl and mix well. Pour over the tuna, turning to coat.Marinate, covered, in the refrigerator for 1 hour, turning occasionally. Drain, reserving the marinade.
• Preheat the grill on high for 10 minutes. Place the tuna steaks on the grill rack.Grill for 3 to 4 minutes per side or until the tuna flakes easily.
• Saute the mushrooms in 2 Tablespoons sesame oil in a skillet until brown on both sides. Stir in the reserved marinade.Cook until heated through.
• Arrange the tuna steaks on a serving platter. Pour the mushroom sauce over the steaks.
• SERVINGS: 2