Jeanette - Off The Cuff

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Blogger at: and -- My name is Jeanette, and I was born in Sweden, but unlike the famous Muppet, I am not a professional Swedish Chef. I actually studied design and photography. I also was a freelance indie-rock critic for several magazines from 1998-2005, and had an in-house PR company for a while. Cooking is in my DNA--my dad's brother was a chef and their father was a pastry chef, my mom's mother was a caterer, who published a cookbook of traditional Finnish breads and pastries when she was 92. Everyone else in my family loves to cook, and we're not afraid to experiment. I have a yen for interior design and remodeling.

Wednesday, July 21, 2010

Grilled Teriyaki Ahi Tuna with Pepper & Kale stir fry

One of the things I’m fairly skilled at is shopping in bulk for a variety of basic ingredients and reusing them in various combinations. So last week, I made a grilled pork tenderloin, with sautéed kale, bell peppers and tomatoes. Tonight I used the remaining kale & peppers, and a few tweaks, plus the Ahi for my protein, and now I suddenly had a delicious, Asian-fusion teriyaki seafood dinner, and it was fast and easy, and entirely cooked outside on the grill.


2 ahi tuna steaks, (I started with frozen, which I defrosted in their vacuum sealed bags, in a sink full of cold water for about an hour)

Place tuna in a shallow dish with the below marinade, for at least half an hour before grilling. Drizzle plenty of the marinade on top.


2 tbsp Mirin
2 tbsp Sake
1/2 tsp ginger
1 clove garlic
2 tbsp soy sauce
1 tbsp sugar
1/4 tsp crushed red pepper

Stir Fry:

4 stalks of kale, washed, stemmed and chopped
1 red or yellow bell pepper, julienned
6-8 stems of green onions, chopped (either length-wise or across)
1 cup of sliced shiitake mushrooms (I used dried mushrooms, which I reconstituted in hot water for ten minutes, before adding to my stir fry)
2 tbsp sesame oil
1 tbsp soy sauce
1/4 tsp crushed red peppers

Start the side burner on your grill (if you have one) and continuously stir fry the veggies, until the peppers are tender, & kale is wilted. Simultaneously, pre-heat the grill, and when it’s hot, grill the tuna on each side for 2 minutes for rare, or 3-4 minutes for well done, spooning the left-over marinade continously over the top side while it’s grilling. I say this with a chuckle, because I never quite manage to keep the middle “raw” even though I would love to eat it that way. So alas, it was fully grilled, but still very good. Serve the tuna on top of the stir-fry veggies. Delish.


  1. Oooo, this looks good. I will definitely be trying this. Yum! Thank you!