Grill season is almost here! My wife and I love this recipe when we’re in the mood for something light. It serves two, but you can always double up if you’re expecting guests.
¼ cup teriyaki sauce
¼ cup fresh lemon juice
1 tbsp. chopped fresh parsley leaves
2/3 cup olive oil
2 fresh tuna steaks (8 oz. each)
2 medium cucumbers, peeled, seeded, and thinly sliced
¼ cup white wine vinegar
1 tbsp. chopped fresh cilantro leaves
½ small onions thinly sliced (optional)
- In glass pie plate or bowl, combine teriyaki sauce, lemon juice, parsley 3/4 cup oil, and 1/4 teaspoon black pepper.
- Add tuna steaks, making sure fish are completely covered by marinade. Cover; refrigerate at least 1 hour or overnight.
- In bowl, combine cucumbers, vinegar, cilantro, 1 teaspoon oil, 1/4 teaspoon each of salt and pepper, and onion if using. Cover: refrigerate at least overnight.
- Remove tuna from marinade; discard marinade.
- Preheat ridged grill pan or prepare outdoor grill for covered grilling on medium-high. Cook tuna 4 to 6 minutes or until browned on both sides but still pink in center, turning once.
- Drain cucumber salad. Break tuna into chunks and add to salad.
