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Ginger sesame Albacore

  • fresh ginger
  • 1/3 cup soy sauce
  • 1/4 cup dry white wine
  • 4 tablespoons butter
  • 2 tablespoons sugar
  • 1 clove garlic, crushed
  • 4 albacore steaks, 1/2 pound each
  • 8 slices bacon
  • 8 tablespoons butter
  • 6 tablespoons lemon juice
  • 1/4 cup dry sherry
  • 1/4 cup sesame seeds
  • lemon wedges

Grate ginger to make 3/4 tablespoon. In a small bowl, combine the soy sauce, dry white wine, melted butter, sugar, ginger, and garlic and mix well to make a marinade. Place the albacore steaks in a shallow dish, pour in 1/2 cup of the marinade, cover, and refrigerate for one hour. Remove steaks from marinade and wrap each piece of fish with two bacon slices, and fasten the bacon with wooden picks (that you've soaked in water) In a small grill-safe pan, melt the 8 tablespoons of butter and remove from heat. Stir in remaining marinade, the lemon juice and sherry. Arrange the tuna on an oiled grill rack over medium-hot coals, then brush with a generous amount of the butter mixture. When the steaks are done on one side (after 8 to 10 minutes), sprinkle them with the sesame seeds, turn them over, and cook them until the other side is brown. Baste the fish again with the butter mixture and sprinkle them with the remaining sesame seeds. Before serving, turn the steaks over once more to toast all the seeds. Total cooking time should be 15 minutes. Serve with a lemon wedge on each plate

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