Teriyaki Bigeye Tuna on Cream Leeks and New Potatoes
4 x 175g Fresh Solander Tuna Steaks
1 x Teriyaki Sauce Recipe
12-16 New Potatoes
1 Large Leek (washed)
1 Cup Cream
1 Tbsp Butter
1 Lemon
4 Sprigs Italian Parsley
Salt and Pepper
Teriyaki Sauce
¼ Cup Dark Soy Sauce
¼ Cup Sake
2 Tbsp Mirin
1 Tbsp Sugar
1. This is a simple and quick way to cook a good meal in winter. First make your Teriyaki Marinade by adding all the ingredients in a small pot and simmer until the sugar has dissolved, put to the side and cool for later.
2. You want very fresh Tuna, I recommend Bigeye or Yellowfin, which has been cut into steaks around 175gm or there about, these should be covered with the Teriyaki marinade 20-30 min prior to cooking, turn in the marinade so all of the Tuna steak gets covered.
3. Put on a pot of salted water, bring to boil and cook new potatoes until tender, remove from water and keep warm to the side until fish is ready.
4. Finely slice the leek, make sure it is well cleaned and has no dirt or dust still on it. Heat a large non stick pan and put in a cup of salted water, bring it to the boil and add the leeks, cook fast until water is about evaporated, stirring with a plastic or wooden spoon. Add cream and bring to boil, season to taste with salt and pepper, as the cream thickens add the butter and remove from heat.
5. The Tuna can be cooked in a pan, on a BBQ or grilled, as it is fresh Tuna it is best eaten rare, drain off excess marinade and cook the Tuna for only 30-45 seconds each side.
6. Warm up Leeks and stir until butter is combined, place on a warm plate, the Tuna placed on top and the potatoes around the side. Serve with a wedge of lemon and parsley for garnish.
Recipe & photo supplied by Stephen Coyne, Harbour Light Bistro, Nelson.
