| 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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