This recipe came from Rob and Julie. I brought over some of the tuna I caught in Loreto and this is how Rob cooked it.
| A. | |||
| rice wine vinegar | 1 tablespoon | ||
| soy sauce | 2 tablespoons | ||
| Mirin wine | 2 tablespoons | ||
| fresh ginger | 1 tablespoon | Grated. | |
Combine ingredients in a small saucepan and hold over a low heat until warm. |
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| B. | |||
| olive oil | 2 tablespoons | ||
| ahi tuna steaks | 4 6-ounce steaks | Refigerator cold. | |
Rub both sides of each steak with a little olive oil. In a hot skillet cook the tuna until just barely done - still very red in the center. Pour the sauce over the fish when serving. |
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