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.
Ingredients:
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.
Marinade:
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
Directions:
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.
