Hibachi Tuna Teriyaki

Hibachi Tuna Teriyaki

2 pounds yellow fin tuna, sliced thin

1 cup soy sauce

1/3 cup sugar

1/2 cup dry white wine

1 tablespoon fresh lemon juice

1 cup sake

1 tablespoon tomato paste

Mix sauce, pour over fish and marinate for 30 minutes.

Preheat the charcoal grill. Drain off excess marinade and bring to a boil in a sauce pan. Remove from heat.

Grill tuna slices 2-3 minutes on each side. Remove tuna to serving platter and pour heated sauce over top.

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