Asian Tuna Recipe

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Asian Tuna

Contributed by: Melinda

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, chalk full of healthy veggies and fish.

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

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.

Questions about this recipe?