Hibachi Tuna Teriyaki
2 pounds yellow fin tuna, sliced thin
1 cup soy sauce
1/3 cup sugar
1/2 cup dry white wine
1 tablespoon fresh lemon juice
1 cup sake
1 tablespoon tomato paste
Mix sauce, pour over fish and marinate for 30 minutes.
Preheat the charcoal grill. Drain off excess marinade and bring to a boil in a sauce pan. Remove from heat.
Grill tuna slices 2-3 minutes on each side. Remove tuna to serving platter and pour heated sauce over top.
Red Lobster
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