Chinese Tuna With Curry Chive Mayonnaise

Total Time
9mins
Prep
4 mins
Cook
5 mins

Recipe from The Riverfront Times' Recipes 1997 and states it was submitted by Chef Gregory Mosberger from te Carriage House Restaurant. He recommends serving the tuna atop a salad of tossed greens, nicoise olives, steamed green beans and hard boiled egg (similar to a Nicoise salad). Recipe is for 6 tuna steaks, so unless you are serving this at a party, you'll want to decrease the marinade and mayo accordingly. You also need to plan ahead for marinade time. NOTE: I made this today and the marinade is absolutely fabulous to say the least (I marinated the tuna for about 2.5 hours and it was so flavorful). I served mine atop some broccoli slaw that I simmered in chicken broth.

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Ingredients

Nutrition

Directions

  1. For mayo, combine all ingredients in a steel bowl and stir until completely incorporated. Refrigerate for later use.
  2. For marinade, add all ingredients in a steel bowl and stir until well combined; let sit for 2 hours for flavors to blend.
  3. Marinate tuna steaks in marinade for 2 hours. Grill tuna on high heat for 2 minutes on each side (do not overcook, or tuna will become dry).
  4. Place mayo in a plastic bag, cut off the bottom corner of bag and squeeze sauce across grilled tuna in a "zig zag" pattern.