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Directions
MARINADE:
Place soy sauce, port (or sherry), brown sugar, ginger, garlic and scallions in baking
dish.
Whisk together and add tuna steaks to marinade for 1 hour in the refrigerator. Turn occasionally
if not covered completely in the marinade.
SAUCE:
Pour hot water in a small mixing bowl.
Add mustard and mix to form a paste.
Stir in soy sauce and let sit for 10 minutes.
Place
wine, vinegar, lemon juice and shallots in a saucepan and bring to a boil.
Reduce liquid over medium high heat until reduced to approximately 3 tablespoons of
liquid.
Add the cream and heat to reduce mixture by half.
Add sugar and teryaki sauce.
Turn down heat to low, add butter 1 tablespoon at a time and stir until each piece is
incorporated. do not let the mixture boil or it will seperate.
Strain through a sieve into a clean saucepan.
Gradually stir in the mustard and soy mixture and keep warm on low heat.
TUNA:
Heat
grill to medium or put 1 tablespoon of oil on a griddle pan and heat to medium high heat.
Remove tuna from marinade and place directly on the grill rack or grill pan.
Cook 3 minutes per side for medium rare, 4-5 minutes for medium or to desired doneness. Turn
only once.
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