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Grilled Tuna with Parsnips and Beets

It was a dark and stormy night and we had the raw ingredients of a grilled dinner delight.

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No, not really – it was a sunny day in Seattle  and Yama acquired some yellowfin tuna and a new sesame sherry marinade recipe.  I brought the vegetables and wine and my fun new camera app that turns photos into cartoons.

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We drank last year's rose and contemplated grilled vegetables and happy fish.

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The marinade for the fish was Yama's creation.  A blend of the following ingredients.

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Exact measurements are not available from the chef – but he recommends letting the fish hang out with the flavors for at least 3 hours before grilling. 

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Grill your vegetables until there is a nice browning/blackening going on.  Parsnips and beets can be grilled to the point of almost burnt and have a lovely crisp flavor to them.  Grill the fish for less than 2 minutes per side and be ready to serve it immediately. 

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Don't forget to enjoy :)!



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