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Grilled Sweet and Sour Tuna Steaks

  • 4 Foley Gulf Yellowfin Tuna steaks (8 ounces each)
  • 1/2 cup dry sherry
  • 2 tablespoons grated gingerroot
  • 2 tablespoons light soy sauce
  • 1 teaspoon light honey
  • 1 teaspoon maple syrup
  • 1 tablespoon minced garlic
  • 2 teaspoons dark sesame oil
  • 2 tablespoons minced cilantro (optional)
 (serves 4)

Preheat broiler or grill. Combine sherry, ginger, soy sauce, honey, maple syrup, garlic, sesame oil and cilantro. Add tuna and marinate for 10 minutes. Remove steaks from marinade and broil or grill 5-8 minutes on each side, turning once and basting with marinade. Serve hot. Chef Michael Russell, Motor City Casino, Detroit, MI

* from the Foley Fish Cookbook
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