INGREDIENTS
1/4 cup teriyaki sauce
1/4 cup fresh lemon juice
1 TBSP. chopped fresh parsley leaves
2/3 cup olive oil
1 tsp. olive oil
Salt
Pepper
2 fresh tuna steaks
2 medium cucumbers
1/4 cup white wine vinegar
1 TBSP. chopped fresh cilantro leaves
1/2 small onion
DIRECTIONS
In a glass pie plate or bowl, combine teriyaki sauce, lemon juice, parsley, 2/3 cup oil and 1/4 teaspoon black pepper.
Add tuna steaks, making sure fish is completely covered by marinade.
Cover and refrigerate at least 1 hour or overnight.
In bowl, combine cucumbers, vinegar, cilantro, 1 tsp. oil, 1/4 tsp. each of salt and pepper, and onion if using.
Cover and refrigerate at least 1 hour or overnight.
Remove tuna from marinade and discard marinade.
Preheat ridged grill pan or prepare outdoor grill for covered direct grilling on medium-high.
Cook tuna 4 to 6 minutes or until browned on both sides but still pink in center, turning once.
Drain cucumber salad.
Break tuna into chunks and add to salad.
Serve.
