Yield: 4 servings
4 tuna steaks or 8 thick slices of solid tofu pressed with a clean towel to release water
½ cup apple cider vinegar
1-inch piece of ginger, grated or chopped fine
2-4 large garlic cloves, minced
1 Tbsp brown sugar
Salt and black pepper to taste
2 Tbsp olive oil
1 Tbsp toasted sesame oil
Store-bought or homemade apple chutney
Place the tuna steaks or tofu in a single layer in a large dish.
In a bowl, combine the marinade of vinegar, ginger, garlic, brown sugar, salt and pepper.
Pour the marinade over the tuna or tofu. Turn to coat both sides and leave at room temperature for about 30 minutes.
Remove tuna or tofu from the dish, discard or reheat the marinade in a small saucepan for serving with the tuna/tofu.
Return the tuna or tofu to the dish and drizzle with the olive oil and sesame oil. Turn to coat both sides.
Heat an indoor grill to medium-high or outdoor grill to high with racks positioned about 4 inches from the heat.
Grill the tuna for 3 to 4 minutes for medium-rare. Grill the tofu for about the same time or until nicely browned to the chef’s liking.
Serve with apple chutney.
Recipe courtesy of Olwen Woodier. Excerpted from The Apple Cookbook © by Olwen Woodier, photography © by Leigh Beisch, used with permission from Storey Publishing.
