| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Grains | Asian | Seafood, Main dish | 6 | Servings |
INGREDIENTS
| 2 1/2 | c | Fresh orange juice |
| 3 | tb | Fresh lemon juice |
| 2 | tb | Fresh lime juice |
| 3/4 | c | Tamari or soy sauce |
| 1 | tb | Balsamic vinegar |
| 1 | tb | Asian sesame oil |
| 1/3 | c | Chopped peeled fresh gingerroot |
| 3 | tb | Vegetable oil |
| 6 | 1"-thick (6-oz) tuna steaks | |
| 1 | c | Black sesame seeds |
INSTRUCTIONS
SAUCE FISH available at Asian markets and many specialty foods shops and supermarkets Note: Can be prepared in 45 minutes or less. Make sauce In a large saucepan combine citrus juices, tamari or soy sauce, vinegar, oil, and gingerroot and simmer 15 minutes. Pour sauce through a fine sieve into a bowl. Sauce may be made 1 day ahead and chilled, covered. Reheat sauce before preceeding. Preheat oven to 400°F. In a large non-stick skillet heat oil over moderately high heat until hot but not smoking. Coat 2 tuna steaks with sesame seeds and sear 1 minute on each side, transferring to a baking sheet. Coat and sear remaining 4 tuna steaks in batches in same manner. Cook tuna in middle of oven 3 minutes for medium-rare. Cut each tuna steak into 4 slices and arrange slices, cut sides up, on 6 plates. Pour about 1/4 cup sauce around tuna on each plate. Serves 6. Gourmet June 1996 You Asked For It Posted to MM-Recipes Digest V3 #2.TXT Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on May 06, 1998
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