INGREDIENTS
4 tuna fillets
Marinade:
¼ cup dry sherry
¼ cup light soy sauce
2 TBSP. oyster sauce
2 TBSP. sesame oil
8 chives, chopped
2 TBSP. vegetable oil
2 TBSP. lemon juice
½ tsp. black pepper
¼ cup finely minced ginger
Lemon wedges
Combine all marinade ingredients.
Marinate tuna for at least one hour.
Reserve marinade.
Sauce:
2/3 cup white wine
¼ cup white wine vinegar
1 TBSP. finely minced ginger
1 small shallot, minced
1 cup butter, room temp.
1 tsp. grated lemon zest
¼ cup finely minced cilantro
¼ tsp. pepper
¼ tsp. salt
DIRECTIONS
In a small non-corrosive saucepan, combine wine, vinegar, ginger and shallot.
Boil over high heat until 4 tsp. remain.
Preheat grill.
Grill tuna over medium high heat until it just begins to flake, about 8 minutes.
Turn just once during grilling and brush with reserved marinade.
Transfer to heated dinner plates.
Bring wine sauce to a boil and add butter.
Beat sauce vigorously with a whisk until butter is nearly all melted, then transfer to a bowl.
To sauce, add lemon zest, cilantro, salt and pepper.
Spoon sauce around tuna .
Serves 4.
