Early on in his recovery, I realized that, the next day, I was about to be away for most of the day... for the first time since surgery. So I thought the patient deserved a special meal...
There happened to be a huge sale on wild-caught tuna at Stew's... and one of his favorite meals is the Asian-marinated grilled tuna from the first Union Square Café Cookbook...
http://cooking.nytimes.com/recipes/3441-union-square-cafes-marinated-filet-mignon-of-tuna
And since I was going to HMart anyway...
... I knew I'd be able to find good prices on pickled ginger, ginger, garlic and scallions!
The recipe calls for teriyaki sauce, but I always skip that and use soy, sherry, garlic, and ginger instead.
Trust me.
I served it with brown rice that I cooked with micro-planed ginger and garlic, along with some sliced scallions. When it was done, I added some chopped roasted red pepper I had in the fridge.
On top of the grilled tuna: a few slices of pickled ginger.
This is a remarkably flavorful tuna dish. It may not be the "newest..." but it's certainly one of the best.
The strong flavors DO NOT overpower or mask the tuna...
They enhance it...
Try it, you'll like it!