Tuna marinated in white soy sauce with a jalapeno-ginger infused sauce
White soy sauce
- Golden White Tamari is one of the most interesting soy sauces. It gets its white (actually, golden) color from the fact that it is mostly wheat, as opposed to mostly soy. It has a slightly sweet taste, with notes of honey and caramel, it might be the best dipping sauce for sushi and tofu. Sprinkle a little over a fruit salad made of watermelon, melon and pineapple, and the mild saltiness brings out the best in the fruits. Its delicate flavors make it a great dipping and finishing sauce, and for cooking. Although through trial and error, the sauce is very thin and does not “stick”, when marinating and used in cooking. So reducing the soy sauce helps it to stick well, when used in cooking.
- 4 6oz tuna steaks fresh from your butcher
- dash of lemon juice+1/4 cup fresh lemon juice
- 2 1/2 cups white soy sauce
- 1/2 cup minced jalapenos, seeds removed
- 8 tablespoons extra virgin olive oil
- 1 tablespoon minced shallots
- 2 teaspoons ginger, fresh, peeled, chopped
- salt and white pepper to taste
Use caution when handling the jalapenos. Combine the jalapenos, shallots, 8 tablespoons olive oil, 1/4 cup lemon juice, ginger in a blender and pulse until smooth. Season to taste with salt and pepper. Place in a seperate bowl and keep in refrigerator. In a saucepan combine the white soy and dash of lemon juice. Turn on to medium heat and reduce until it becomes syrupy. Cool completly. Place tuna in a container, and marinate with soy reduction for 30 minutes. Pre-heat a grill, grease grill before putting Tuna on. When hot carefully place Tuna on grill, cook 3 minutes on each side, or to a medium rare-medium temerature inside the Tuna. Remove sauce from refrigerator. Plate up hot Tuna, drizzle the sauce around the plate.