1/4 cup plus 2 tablespoons butter, softened
1/4 cup fresh cilantro leaves, loosely packed
2 tablespoons plus 2 teaspoons peeled, minced ginger root, divided
1 teaspoon minced garlic
6 (4-ounce) tuna steaks (3/4 inch thick)
1/2 cup firmly packed brown sugar
1/2 cup soy sauce
1/2 cup water
1/4 cup dark sesame oil
2 tablespoons minced green onions
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper
Fresh cilantro sprigs (optional)
Position knife blade in food processor bowl; add butter, 1/4 cup cilantro, 2 teaspoons ginger root, and garlic. Process until smooth. Shape mixture into a log. Wrap in wax paper, and chill until firm.
Place tuna steaks in a shallow dish. Combine remaining 2 tablespoons ginger root, brown sugar, and next 6 ingredients in a mixing bowl; pour over tuna steaks. Cover and marinate in refrigerator 30 minutes, turning once.
Remove tuna steaks from marinade, reserving marinade. Place grill rack on grill over medium-hot coals (350° to 400°). Place tuna on rack; grill, covered, 4 to 6 minutes on each side until fish flakes easily when tested with fork, basting occasionally with reserved marinade. Transfer tuna to serving plates.
Divide chilled butter mixture into 6 pieces; place 1 piece of butter mixture on each tuna steak. Garnish with fresh cilantro sprigs, if desired.
Yield: 6 servings
Light & Delicious 1994 Recipe