Ingredients:
1/4 cup Teriyaki Sauce
1/4 cup Fresh Lemon Juice
1 Tbsp Chopped Fresh Parsley Leaves
2/3 cup plus 1 tsp Olive Oil
Salt and Pepper
2- 8oz Tuna Steaks
2 Medium Cucumbers (peeled, seeded and thinly sliced)
1/4 cup White Wine Vinegar
1 Tbsp Fresh Chopped Cilantro Leaves
1/2 Small Onion (thinly sliced)- OPTIONAL
Directions:
In glass pie plate or bowl, combine teriyaki sauce, lemon juice, parsley, 1/2 cup oil, and 1/4 tsp of black pepper. Add tuna steaks, making sure the fish is completetly covered by marinade. Cover and refrigerate for at least one hour or overnight. In bowl, combine cucumbers, vinegar, cilantro, 1 tsp oil, 1/4 tsp of each salt and pepper, and onion if using. Cover and refrigerate at least one hour or overnight. Before cooking, remove tuna from marinade; discard marinade. Preheat ridged grill pan or prepare outdoor grill for covered direct grilling on medium-high. Cook tuna 4-6 minutes or until brown on both sides but still pink in center, turning once. Drain cucumber salad. Break tuna into chunks and add to salad. Serves 2.
