This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"Catch a man a fish, and you can sell it to him. Teach a man to fish, and you ruin a wonderful business opportunity."
Karl Marx, well known communist
Searing any meat, such as tuna, makes for a rich and luxurious dish and is a healthy cooking technique. Make sure that the pan is very hot and add the meat carefully so as to not splash any hot oil.
Sake is a slightly sweet wine brewed from fermented rice. It is made by combining steamed rice, yeasts and water with koji (a rice that has been cultivated with the mold aspergillus oryzae). The fermented rice is brewed and then processed, filtered and pasteurized. Most sake is aged for at least six months.
There are various grades of sake based on the quality of the wine, as well as the efforts made in the brewing process. Rice is the key to fine sake, as with grapes and fine wine. The better the quality of the rice, the finer the sake. Most Japanese also feel that water is as important to the quality of sake as any other ingredient.
While sake is not aged for very long, those of lesser quality are aged for even shorter periods. Most have an alcohol content between 12% and 16% but alcohol is often added to lesser quality rice wines.
Unlike fine wines, the key to buying a sake is to not buy any that is over a year old. Most that are imported into the U.S. have no added sugar or alcohol, so they are often drier. Ask your wine merchant or at the gourmet market if you are unsure about getting a good product.
Servings = 2 | Serving size =4 ounce tuna steak
Cooking Time = 30 Minutes
This recipe can be multiplied by 2.
Leftover tuna makes great tuna sandwiches or salads.
|2 tsp||low-sodium soy sauce|
|1 Tbsp||fresh lime juice|
|1 tsp||wasabi paste|
|2||4 ounce tuna steaks (about 1 1/2 inch thick)|
|fresh ground black pepper|
|1 tsp||dark sesame oil|
Mix the soy sauce, sake, lime juice, honey and wasabi paste together in a small bowl. Whisk until the wasabi is completely dissolved. This can be done a day in advance and refrigerated.
Rinse the tuna steaks and pat dry. Sprinkle one side with the salt and then pepper liberally on that side.
Place the sake sauce in a small sauce pan and heat over low heat. Do not allow the sauce to boil.
Set the oven to warm and place serving plates inside.
Heat the sesame oil in a large non-stick skillet over high until very hot (almost smoking). Add the tuna steaks, seasoned side down. Cook over medium-high heat until well seared and turn. Rare tuna will take about 4 - 5 minutes per side.
Remove the plates from the oven and spoon about 4 tablespoons of the heated sauce into the bottom of each plate.
This dish is made to be served with Purple Sticky Rice, but any rice will do. When the tuna is done mound a serving of rice in the center of the plate on top of the sauce and place the tuna on top. Garnish by sprinkling the chopped scallions over the fish and serve.
Serving size = 1 tuna steak
Servings = 4
Amount Per Serving
|Calories 227||Calories from Fat 30|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 20g||7%|
|Dietary Fiber 1g||3%|
|Vitamin A 4%||Vitamin C 12%|
|Calcium 4%||Iron 7%|
|Vitamin K 32 mcg||Potassium 587 mg|
|Magnesium 64 mg|