Healthy Japanese Seafood - Pan Seared Tuna Steak
by: WesleyMccormick251
Total views: 10
Word Count: 283
Date: Wed, 23 Nov 2011 Time: 2:17 PM
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Ingredients:
2 6-8 oz. tuna fillets(2/3-inch thick)Swordfish works well also
1 TB. black sesame seed
Marinade:
Whisk together
2 TB. dry sherry
2 TB. soy sauce
1/2 tsp. sesame oil
1/2 tsp. Chinese 5 spice
1/4 tsp. powdered ginger
1/4 tsp. garlic powder
1/4 tsp. ground white pepper
a pinch of sugar
Sauce:
1 TB. oriental mustard powder
1 TB. cool water
1/2 tsp. soy sauce
Instructions for Pan Seared Tuna Steak recipe
Mix mustard and water vigorously with a spoon. Let stand at room temperature for 15 minutes. Add soy sauce, mix again. Pour into a clean, empty ballpark mustard squeeze bottle. Place tuna in a shallow container, pour marinade over, turn to coat. Cover tightly, refrigerate at least 1 hour. Heat a heavy duty nonstick skillet over high heat. When hot, remove tuna from marinade and sear 2 minutes per side for medium tuna that is slightly pink on the inside. Remove to serving plates, squeeze mustard/soy mix over tuna in four thin lines. Sprinkle with black sesame seeds. Serve immediately with rice or pasta and sauteed peas or broccoli.
Select good fresh tuna loin (yellow fin or Ahi whichever if possible) from a reputable fish market. Order 1 to 1 1/2 pounds, you may cut any dark bits, and divide them into two steak parts.
This steak recipe is low in fat, healthy, quick, and also will double or triple easily for added guests. It also looks and cooks like steak, having a fresh non-fishy flavor that stands up well to heat spicing.
Author is a fun blogger: take justin bieber quizzes for fun and show your love for JB.
About the Author
Try out some Tuna Steak recipe for Thanksgiving.
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