Chinese Tuna With Curry Chive Mayonnaise

JanuaryBride's Note:

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.

• Total Time: 9 mins
• Prep Time: 4 mins
• Cook Time: 5 mins

Ingredients:

Serves: 6

Yield: 6.0 tuna st ...

• 1 1/2 lbs tuna (cut into 6 steaks)

For the marinade

• 1/4 cup sherry wine
• 1/4 cup light soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons lemon juice
• 2 tablespoons sesame oil
• 1/2 teaspoon ground pepper
• 2 tablespoons minced green onions
• 1/4 cup minced ginger
• 1/4 cup water
• 1/4 cup vegetable oil

For the mayonnaise

• 1 1/2 cups mayonnaise
• 1/4 cup honey
• 1/4 cup finely chopped chives
• 2 1/2 tablespoons curry powder
• 1/2 tablespoon turmeric

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.

Reviews

[The Flying Chef]

This was delicious!!! We absolutely loved the curry mayonnaise.. I served ours over salad greens with mango and avocado.. This was one of the nicest ways I have prepared tuna in a while.. I think it is because it is a little different and just works so well, from the marinade to the dressing.. A recipe that has gone straight into my favourites..Cheers JB