Total Steps
2
Ingredients
4
Tools Needed
1
Ingredients
- 1 teaspoon rice vinegar
- 1 tablespoon soy sauce
- 4 teaspoons Dijon mustard
- 3 tablespoons packed dark brown sugar
Instructions
Step 1
Hi Terry! There's a WONDERFUL restaurant here in San Antonio called The Babylon, that <a href="/technique/Y6MVNCHX/serve">serves</a> a tuna steak on a bed of fresh, slightly wilted spinach with a vinagrette style <a href="/technique/7CGY8RP7/dressing">dressing</a> over the tuna and the spinache. It is soooooo good, and has a touch of dijon in it. THEY would not share the recipe, so I can't tell you what the <a href="/technique/7CGY8RP7/dressing">dressing</a> is. I'm wondering if the old standby <a href="/technique/3BL7DPJ8/glaze">glaze</a> might not work for your tuna steak.
Step 2
Don't know if this would work! The above is great on salmon done on a <a href="/technique/5SXY5X8X/bbq">bbq</a> <a href="/technique/2V2PRWTZ/grill">grill.</a> You combine <a href="/technique/D434P8MH/brown">brown</a> sugar, mustard and soy sauce in med. bowl;whisk to <a href="/technique/S6W4FR7F/blend">blend.</a> Transfer 1 tbsp. of <a href="/technique/3BL7DPJ8/glaze">glaze</a> to a small bowl, <a href="/technique/7S3QCKWK/mix">mix</a> in rice vinegar and set aside. Brush 1 side of salmon steaks (generously) with half of <a href="/technique/3BL7DPJ8/glaze">glaze</a> in med. bowl. Place steak <a href="/technique/3BL7DPJ8/glazed">glazed</a> side down, on <a href="/technique/5SXY5X8X/bbq">bbq</a>, <a href="/technique/2V2PRWTZ/grill">grill</a> until <a href="/technique/3BL7DPJ8/glaze">glaze</a> is slightly charred, about 4 min. Brush <a href="/technique/R34ZSY3M/top">top</a> side of steak with remaining <a href="/technique/3BL7DPJ8/glaze">glaze</a> in med. bowl. <a href="/technique/B52FHCF