Japanese Marinated Fillet Of Tuna

• 2 cups teriyaki sauce
• 1/2 cup dry Sherry
• 4 tablespoons finely chopped ginger
• 1/2 cup chopped scallions
• 2 cloves garlic, peeled and minced
• 1/2 teaspoon cayenne pepper
• 2 teaspoons freshly ground pepper
• 1/2 cup lemon juice
• 4 3-by-3-by-2-inch cubes of fresh tuna, 6 ounces each
• 5 teaspoons olive oil
• 10 cups washed and stemmed fresh greens, like spinach, Swiss chard, dandelions or a mixture
• 1/4 cup water
• 18 teaspoon salt
• Freshly ground pepper to taste
• 1/4 cup Japanese pickled ginger pieces

1. Combine the marinade ingredients in a medium-size bowl.
2. Add the tuna and refrigerate for 2 to 3 hours.
3. Thirty minutes before cooking, remove the tuna from the refrigerator and let it come to room temperature.
4. Preheat a grill or broiler.
5. In a large, nonstick skillet, heat 2 teaspoons of the olive oil.
6. Add the greens and cook until wilted.
7. Add the water, salt and pepper.
8. Cook just until greens are tender.
9. Set aside and keep warm.
10. Drain the tuna steaks and pat them dry.
11. Brush with the remaining olive oil.
12. Grill or broil until charred on the outside but still pink in the center, about 1 to 2 minutes on each side.
13. Divide the greens among 4 plates.
14. Place a piece of tuna over the greens.
15. Top with some of the pickled ginger and serve immediately.

teriyaki sauce, sherry, ginger, scallions, garlic, cayenne pepper, freshly ground pepper, lemon juice, tuna, olive oil, fresh greens, water, salt, freshly ground pepper, ginger

Taken from cooking.nytimes.com/recipes/11538 (may not work)