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Place tuna fillets in a deep bowl or pan.
Combine soy sauce, Worcestershire sauce, mustard, sugar and vegetable oil. Pour ¾ of soy mixture over tuna fillets. Turn fillets several times until marinades covers them. Cover the pan and refrigerate for 1 hour. Place tuna fillets over the hot grill for approximately 10 – 15 minutes, turning once and brushing the remaining marinade, until they are browned on both side and remain pink in the center.
Serve with salad and sprinkle chopped parsley.
How to fillet, skin and debone fish
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