Waring WDH10 Instruction Manual - Page 18

Tuna Jerky

Get Waring WDH10 PDF manuals and user guides View all Waring WDH10 manuals
Add to My Manuals
Save this manual to your list of manuals

Page 18 highlights

Tuna Jerky 1 1 2 ¼ ¼ 2 1 6 servings pound fresh tuna steak tablespoon fresh, grated ginger teaspoons crushed fresh garlic cup light soy sauce cup orange juice tablespoons rice wine vinegar 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. Nutritional information per serving: Calories 124 • carb. 3g • pro. 18g • fat 4g • sat. fat 1g • chol. 28mg • sod. 384mg • calc. 11.6mg • fiber 0g 18

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24
  • 25
  • 26
  • 27
  • 28
  • 29
  • 30
  • 31
  • 32
  • 33
  • 34
  • 35
  • 36
  • 37
  • 38
  • 39
  • 40
  • 41
  • 42
  • 43
  • 44
  • 45
  • 46
  • 47
  • 48
  • 49
  • 50
  • 51
  • 52
  • 53
  • 54
  • 55
  • 56
  • 57
  • 58
  • 59
  • 60
  • 61
  • 62
  • 63
  • 64
  • 65
  • 66
  • 67
  • 68
18
Tuna Jerky
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.
Nutritional information per serving:
Calories 124 • carb. 3g • pro. 18g • fat 4g • sat. fat 1g
• chol. 28mg • sod. 384mg • calc. 11.6mg • fiber 0g