Grilled Tuna With Orange-Soy Sauce

Instructions

1. 1

   Combine all the ingredients for the marinade in a wide shallow bowl. Marinate the tuna steaks for about a minute on each side, then wrap them (still dripping) with plastic wrap. Refrigerate for at least an hour. Save the remaining marinade.

2. 2

   To begin cooking, heat 2 Tbs. of the butter in a skillet and cook the cabbage, carrots, and green onion with the teaspoon of soy sauce until the vegetables wilt. Remove from the heat.

3. 3

   Heat a heavy skillet over medium-high heat with the remaining butter. Sprinkle the tuna with salt and pepper. Cook the tuna for about a minute and a half on each side. Remove the tuna and keep warm.

4. 4

   Reduce the heat. Add the reserved marinade to the skillet and bring to a boil. Reduce it until it becomes noticeably thicker.

5. 5

   Place the vegetables on the plate with the tuna on top, and nap with the reduced sauce. Garnish with satsuma sections or slices of orange.