Cajun Lemon Ginger Teriyaki Tuna
I should think of a more creative name. Our chef at work gave me an idea to try. He is quite the culinary genius, and I'd like for this guy to cook for me (or teach me to cook) for the rest of my life. My version of this didn't turn out quite like his, but it was still pretty good. And I don't like fish.
You'll need:
Start off by defrosting your tuna, if you bought it frozen (like I did). You can leave it in cool water for an hour or two and it should thaw pretty easily.
I grated up the ginger using a cheese grater. It was rather messy, but achieved what I wanted.
I set the slab of tuna in a baking dish, since we don't have a cast iron skillet that I could just pop in the oven. Slather it with teriyaki sauce, I just eyeballed the amount. Then I put about half of what I grated of the ginger on top and spread it around (the below picture is the half I had left), squeezed half the lemon on top, and dusted with the cajun spice. I really just eyeballed everything. Just do it to taste. Let marinade for ~30 minutes.
I then pan-seared each side for 2 minutes, and replaced it in the baking dish. I re-applied all the above seasoning, using the rest of the ginger and the other half of the lemon, and baked in the oven at 375F for ~18 minutes. This cooks it to be almost well-done, but not dried out.
I was pleasantly surprised at the way this turned out. It wasn't as good as what our chef at work had made, of course, but it was a nice substitute. And for someone who doesn't like fish, especially tuna, it was difficult to tell this wasn't regular meat.
You'll need:
- Tuna (steaks, or just a giant chunk, not sushi tuna or the canned)
- Teriyaki marinaide
- Ginger (I used fresh, and ground it myself, but you could use minced or powdered, too)
- Cajun spice
- A lemon (lemon juice will work fine)
Start off by defrosting your tuna, if you bought it frozen (like I did). You can leave it in cool water for an hour or two and it should thaw pretty easily.
I grated up the ginger using a cheese grater. It was rather messy, but achieved what I wanted.
I set the slab of tuna in a baking dish, since we don't have a cast iron skillet that I could just pop in the oven. Slather it with teriyaki sauce, I just eyeballed the amount. Then I put about half of what I grated of the ginger on top and spread it around (the below picture is the half I had left), squeezed half the lemon on top, and dusted with the cajun spice. I really just eyeballed everything. Just do it to taste. Let marinade for ~30 minutes.
I then pan-seared each side for 2 minutes, and replaced it in the baking dish. I re-applied all the above seasoning, using the rest of the ginger and the other half of the lemon, and baked in the oven at 375F for ~18 minutes. This cooks it to be almost well-done, but not dried out.
I was pleasantly surprised at the way this turned out. It wasn't as good as what our chef at work had made, of course, but it was a nice substitute. And for someone who doesn't like fish, especially tuna, it was difficult to tell this wasn't regular meat.