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Asian Tuna

Often when we've overdone on the weekend or one or our wine events, I fix this for us early in the week. I always serve it with my Cabbage Salad making the entire meal very low calorie, full of healthy veggies and fish.

What you need

  1. Tuna Steaks - 1 1/4 lbs. total
  2. Soy Sauce
  3. White Wine
  4. Sesame Seeds
  5. Fresh grated ginger
  6. Fresh grated Garlic
  7. Olive Oil

How to make it

  1. Pat tuna dry with paper towels
  2. In a dish suitable for marinating, pour some soy sauce and wine (about 1/3-1/2 cup each)
  3. Into the mixture, grate a good amount of fresh ginger root (at least 1 Tablespoon - more to suit your taste) and a large clove of garlic or to taste
  4. Place fish into marinade and turn a couple of times to coat
  5. Sprinkle liberally with sesame seeds
  6. Allow to marinate about 30 minutes
  7. Heat a non-stick skillet to medium high
  8. Add about 1 1/2 tbl olive oil
  9. Remove tuna from marinade, allowing to drain somewhat
  10. Carefully place tuna into skillet
  11. In a small saucepan, pour remaining marinade and heat to boiling
  12. Boil until reduced by at least 1/3. If desired add a small amount of olive oil or butter/margarine at the very end for some richness.
  13. Cook the tuna to desired done-ness (I like it medium, but if your tuna is fresh or fresh-frozen any done-ness is fine)
  14. Remove tuna and serve with reduced sauce

Serves 2 with Cabbage Salad, or add another side dish to serve 4.

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