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Tuna Steaks
with Fresh Ginger and Cucumber Soy Sauce (serves 4)
from the Fishwife at Asilomar Beach in Pacific Grove, California
1 1/2 lbs. tuna steaks, lightly floured 3 cups of peeled and diced cucumbers
1 Tbsp. peanut oil 3 Tbsp. soy sauce
2 Tbsp. minced garlic 2 Tbsp. Rice Vinegar
2 Tbsp. fresh ginger 1/4 bunch cilantro, chopped
1 pinch dried red chile
  • Heat the oil in a small pan and add the garlic, ginger, and chile. When cooked, set aside.
  • In a mixing bowl, add the cucumbers, then the mixture of oil, garlic, ginger and chile.
  • Add the soy sauce, rice vinegar, and cilantro. Mix well.
  • Saute or flat grill the tuna.
  • Arrange the cooked fish on a serving platter or on individual plates topped with 4 Tbsp of the fresh ginger and cucumber soy sauce per serving.

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