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Blueberry Teriyaki Tuna

By Chef John Schooley
Published November 5, 2004

[Times photo: Scott Keeler]
Blueberry Teriyaki Tuna

John Schooley prepares his blueberry teriyaki yellowfin tuna with wasabi and pickled ginger at Fathoms Island Grill at Indian Shores.

Teriyaki Glaze:

1 half-gallon Kikkoman Light soy sauce

1/4 cup water

1 teaspoon sesame oil

1 teaspoon fresh-ground black pepper

1/4 teaspoon crushed red pepper

1/4 cup sugar

1 tablespoon toasted sesame seeds

1/4 cup diced shallots

1/8 cup diced ginger root

1 tablespoon chopped garlic

Combine all ingredients and cook over medium heat for an hour. Turn off the heat and allow to cool for an hour. Strain through a china cap strainer.

Brush tuna with olive oil and season lightly with black pepper on one side.

Sear tuna over high heat for 2 minutes on each side.

Place seared tuna on spring mix. Then lace with teriyaki glaze and fresh blueberries. Finish plate with pickled ginger and wasabi sauce on the side.

Chef John Schooley

Fathoms Island Grill

19915 Gulf Blvd.

Indian Shores

(727) 596-2453

[Last modified November 4, 2004, 13:48:20]


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