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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
- Tuna Steaks - 1 1/4 lbs. total
- Soy Sauce
- White Wine
- Sesame Seeds
- Fresh grated ginger
- Fresh grated Garlic
- Olive Oil
How to make it
- Pat tuna dry with paper towels
- In a dish suitable for marinating, pour some soy sauce and wine (about
1/3-1/2 cup each)
- 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
- Place fish into marinade and turn a couple of times to coat
- Sprinkle liberally with sesame seeds
- Allow to marinate about 30 minutes
- Heat a non-stick skillet to medium high
- Add about 1 1/2 tbl olive oil
- Remove tuna from marinade, allowing to drain somewhat
- Carefully place tuna into skillet
- In a small saucepan, pour remaining marinade and heat to boiling
- 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.
- 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)
- Remove tuna and serve with reduced sauce
Serves 2 with Cabbage
Salad, or add another side dish to serve 4.
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