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Grand Maui Tuna Teriyaki Recipe


The Beer Fox says, “This succulent tuna is dressed in a complex blend of Canadian sweetness with an exotic touch of the Pacific tropics. An elegant dish, requiring a minimum of preparation time.”

 

Selected Brew:  McAuslan Apricot Ale - McAuslan Brewing Company, Montreal, Quebec, Canada


Style: Fruit Ale – Reddish Gold in color – An intense apricot flavor within an enticing blend of barley malts and malted wheat; a clean fruit finish.

4 ahi tuna steaks, boneless and skinless (1-inch thick)
2 tablespoons butter, melted
¼ C. granulated sugar
¼ C. teriyaki sauce
½ C. McAuslan Apricot Wheat Ale
¼ teaspoon ground ginger
1 papaya, peeled and seeded
1 pineapple, peeled and cored
2 teaspoons apricot marmalade
2 kirby cucumbers, unpeeled and sliced, for garnish
grape tomatoes, for garnish

In medium saucepan, blend together sugar, teriyaki sauce, McAuslan Apricot Wheat Ale, and ginger. Stirring continuously over medium-high heat, bring mixture to a boil. Continue boiling, stirring, until sugar is dissolved and mixture thickens and is reduced to about ½ cup. Keep warm over very low heat.

Prepare tuna steaks by brushing each side with butter. Grill outdoors, 4-6 inches from hot hickory coals, for about 3 minutes. Turn and grill 3 minutes, or until tuna flakes with a fork.

To serve, arrange tuna on platter. Glaze with warm McAuslan Apricot Ale sauce. Top with sliced papaya, pineapple and apricot marmalade. Garnish with cucumber slices and grape tomatoes.

* Health Benefit: Rich in protein, vitamin A, B-complex vitamins, phosphorus, magnesium, iron, potassium

 

Cheers!
 

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Content copyright © 2014 by Carolyn Smagalski. All rights reserved.
This content was written by Carolyn Smagalski. If you wish to use this content in any manner, you need written permission. Contact Carolyn Smagalski for details.

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