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marinade:
3/4 cup teriyaki sauce
2 tablespoons soy sauce
1 tablespoon Sherry
1 tablespoon rice vinegar
1 tablespoon vegetable oil
1 teaspoon Asian sesame oil
3 garlic cloves, minced
a 1-inch piece fresh gingerroot, peeled and chopped fine
2 scallions, chopped fine
a pinch dried hot red pepper flakes, or to taste
four 8-ounce tuna or swordfish steaks
pieces of fresh pineapple
cross-sections of oranges
small whole mushrooms
cherry tomatoes
basil leaves
slices of red onion
Mix all ingredients of marinade. Cut tuna steaks into one-inch cubes. Marinade
fish for at least two hours. Place tuna on metal skewers, alternating with other
items. Barbeque until tuna is cooked rare, or as desired.