| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Chinese | Chinese, Seafood | 8 | Servings |
INGREDIENTS
| 1 | c | Chicken broth |
| 1 | T | Olive oil |
| 8 | 4 oz. tuna steaks | |
| 1/2 inch thick | ||
| 3 | T | Minced garlic |
| 2 1/2 | Inch piece of fresh ginger | |
| Peeled and minced | ||
| 1 | c | Rice vinegar |
| 2/3 | c | Soy sauce |
| 1 1/2 | T | Finely grated lemon zest |
| 1 | t | Minced serrano chile |
| Or | ||
| 1/2 | t | Crushed red pepper |
| 1 | t | Sugar |
| 6 | Scallions, thinly sliced | |
| 1 | lb | Dried soba noodles or |
| Rice noodles or linguine | ||
| 1/4 | c | Minced fresh chives |
| 1 | T | Minced fresh mint |
| Sprigs of mint for garnish |
INSTRUCTIONS
Rub tuna steaks with oil and season with salt and pepper. Set aside. In a small saucepan, heat remaining 2 tsp. oil over moderately high heat. Add the garlic and ginger and cook, stirring until slightly colored, about 1 minute. Stir in the stock, vinegar, soy sauce and 1 tsp. of the lemon zest. Add the chile and sugar and bring to a boil. Remove from the heat and stir in the scallions and keep warm. Bring a pot of water to the boil for the noodles. Grill the tuna for about 5 minutes, turning once, until charred on the outside and pink in the middle. Transfer to a plate and keep warm. Cook the noodles and toss with half of the soy sauce mixture. Mound the noodles on 8 warm plates. Place the tuna on the noodles and spoon the remaining sauce over. In a small bowl, toss the remaining zest with the chives and minced mint and sprinkle over each serving. Garnish with mint and serve immediately. Source:Food and Wine November 1992. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 150
Calories From Fat: 26
Total Fat: 3.8g
Cholesterol: 0mg
Sodium: 959.7mg
Potassium: 335.9mg
Carbohydrates: 36.1g
Fiber: <1g
Sugar: 1.2g
Protein: 6g