Chinese Tuna With Curry Chive Mayonnaise

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Recipe from the riverfront times' recipes 1997 and states it was submitted by chef gregory mosberger from te carriage house restaurant. he recommends serving the tuna atop a salad of tossed greens, nicoise olives, steamed green beans and hard boiled egg (similar to a nicoise salad). recipe is for 6 tuna steaks, so unless you are serving this at a party, you'll want to decrease the marinade and mayo accordingly. you also need to plan ahead for marinade time. note: i made this today and the marinade is absolutely fabulous to say the least (i marinated the tuna for about 2.5 hours and it was so flavorful). i served mine atop some broccoli slaw that i simmered in chicken broth.

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Steps

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For mayo , combine all ingredients in a steel bowl and stir until completely incorporated.

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Refrigerate for later use.

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For marinade , add all ingredients in a steel bowl and stir until well combined.

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Let sit for 2 hours for flavors to blend.

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Marinate tuna steaks in marinade for 2 hours.

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Grill tuna on high heat for 2 minutes on each side.

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Place mayo in a plastic bag , cut off the bottom corner of bag and squeeze sauce across grilled tuna in a zig zag" pattern".

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Ingredients

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tuna, sherry wine, light soy sauce, oyster sauce, lemon juice, sesame oil, ground pepper, green onions, minced ginger, water, vegetable oil, mayonnaise, honey, chives, curry powder, turmeric