Hawaiian-Style Teriyaki Tuna

Ingredients:

• 7.5 liters of Hawaiian soy sauce, such as Aloha
• 900 gr. brown sugar
• 900 g of white sugar
• 220 g fresh ginger root, sliced
• 1 liter of cooking sherry
• 1 cup vegetable oil
• A handful of coarsely chopped green onions
• 3 heads of garlic, cut in half horizontally
• 1 tbsp. ground white pepper
• Six 220g servings of bigeye tuna
• Oil to drizzle over the tuna
• Salt and black pepper

Preparation:

1. In a large saucepan, combine the soy sauce, brown and white sugar, ginger, sherry, oil, green onions, garlic, white pepper, and 2.8 quarts of water. Bring to a boil. Let cool, then strain to leave only the teriyaki sauce.
2. Place the tuna in a large bowl and pour the teriyaki marinade over it (reserve the remaining marinade for another use). Marinate the fish in the refrigerator for 4-6 hours.
3. Preheat the grill to medium-high heat. Brush the tuna with oil and season with salt and pepper.
4. Grill to desired doneness, about 2 1/2 minutes per side for medium-rare.