Waring WDH10 Manual page 18

6 servings
1 pound fresh tuna steak
1 tablespoon fresh, grated ginger
2 teaspoons crushed fresh garlic
¼ cup light soy sauce
¼ cup orange juice
2 tablespoons rice wine vinegar
1 teaspoon light brown sugar
Place the tuna steak flat on a cutting board and cut in half. Place the tuna
on a plate and freeze for 1 hour. This will make it easier to cut the tuna
into thin strips. Stand tuna up with flat, cut edge on the board. Slice into
¼-inch pieces, then cut into about 1-inch-wide strips. Combine ginger,
garlic, soy sauce, orange juice, rice wine vinegar and brown sugar.
Marinate tuna for a minimum of 30 minutes in the refrigerator. Place strips
on trays. Do not overcrowd; leave enough space so that pieces are not
touching. Cover and dehydrate on 150ºF or on the M1 setting for
approximately 8 hours, or until desired doneness, flipping strips once,
about halfway through. Store tuna jerky in an airtight container in the
refrigerator or freezer.
Tuna Jerky
Nutritional information per serving:
Calories 124 • carb. 3g • pro. 18g • fat 4g • sat. fat 1g
• chol. 28mg • sod. 384mg • calc. 11.6mg • fiber 0g
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