Chinese Tuna With Curry Chive Mayonnaise

“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.”
READY IN:
9mins
SERVES:
6
YIELD:
6 tuna steaks
UNITS:
US

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.

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