Hibachi Tuna Teriyaki

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1 tb Lemon juice; fresh only
1/3 c Sugar
1 tb Tomato paste
1 c Sake
1/2 c Dry white wine
1 c Soy sauce
2 lb Yellow fin tuna; sliced thin

Original recipe makes 4 Servings



1) Mix sauce, pour over fish and marinate for 30 minutes. 2) Preheat the charcoal grill. 3) Drain off excess marinade and bring to a boil in a sauce pan. Remove from heat. 4) Grill tuna slices 2-3 minutes on each side. 5) Remove tuna to serving platter and pour heated sauce over top. Suggested Wine: Amber or dark beer, Pinot Grigio NOTES : Substitute oyster sauce or tamari sauce for soy sauce for an interesting twist. Recipe by: Red Lobster Posted to recipelu-digest by "Valerie Whittle" on Feb 16, 1998

Calories Per Serving: 296 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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