ASIAN STYLE TUNA STEAKS RECIPES

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ASIAN SESAME SEARED OR GRILLED TUNA (GLUTEN FREE) RECIPE ...



Asian Sesame Seared or Grilled Tuna (Gluten Free) Recipe ... image

This is a combination of two fabulous marinades. My kids absolutely love it and ask for me to make it all the time! And, just by using a gluten-free soy sauce, the entire recipe is gluten free! Serve with wasabi paste and rice.

Provided by Nettie

Categories     World Cuisine    Asian

Total Time 1 hours 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 11

¼ cup tamari (gluten-free soy sauce)
¼ cup sesame oil
2 tablespoons mirin (Japanese sweet wine)
2 tablespoons honey
2 tablespoons rice wine vinegar
2 tablespoons grated fresh ginger
2 green onions, thinly sliced, divided
2 cloves garlic, minced, or more to taste
4 (6 ounce) tuna steaks
2 tablespoons sesame seeds, or to taste
1 tablespoon olive oil

Steps:

  • Whisk tamari, sesame oil, mirin, honey, vinegar, ginger, green onions, and garlic together in a bowl until marinade is evenly mixed. Place tuna steaks in the marinade and refrigerate for at least 1 hour.
  • Spread sesame seeds onto a plate. Remove tuna from marinade and discard marinade. Press tuna into sesame seeds until evenly coated.
  • Heat olive oil in a cast iron skillet over high heat until very hot; cook tuna in the hot oil until cooked to desired doneness, 30 seconds to 5 minutes per side.

Nutrition Facts : Calories 487.1 calories, CarbohydrateContent 14.6 g, CholesterolContent 65.2 mg, FatContent 27.6 g, FiberContent 1 g, ProteinContent 42.8 g, SaturatedFatContent 4.9 g, SodiumContent 1066.4 mg, SugarContent 11.5 g

SEARED ASIAN TUNA STEAKS RECIPE | MARTHA STEWART



Seared Asian Tuna Steaks Recipe | Martha Stewart image

Ginger and scallions season pan-seared eggplant and tuna steaks in this quick-cook meal.

Provided by Martha Stewart

Categories     Seafood Recipes

Total Time 25 minutes

Prep Time 25 minutes

Number Of Ingredients 8

1 tablespoon fresh ginger, peeled and finely grated
6 scallions (1 cup), thinly sliced crosswise
1/3 cup rice vinegar
1/4 cup toasted sesame oil
Coarse salt and ground pepper
3 tablespoons vegetable oil
1 1/2 pounds small eggplant (about 4), halved lengthwise and sliced 1/2 inch thick
4 tuna steaks (6 to 8 ounces each and 1 inch thick)

Steps:

  • In a medium bowl, stir together ginger, scallions, vinegar, and sesame oil; season with salt and pepper.
  • In a 12-inch nonstick skillet with a tight-fitting lid, heat 2 tablespoons vegetable oil over medium-high. Add eggplant, and season with salt and pepper. Cover and cook, stirring occasionally, until slightly softened and lightly browned, 5 to 6 minutes. Uncover and cook, stirring occasionally, until tender and browned, 4 to 5 minutes. Transfer eggplant to a serving platter. Wipe out skillet with a paper towel.
  • Rub tuna steaks with remaining 1 tablespoon vegetable oil; season with salt and pepper. Return skillet to heat, and raise to high. Cook, turning once, until browned but still pink in the center, about 5 minutes total. Cut each tuna steak in half; divide among four plates. Spoon sauce over tuna and eggplant, and serve.

Nutrition Facts : Calories 555 g, FatContent 34 g, FiberContent 6 g, ProteinContent 49 g

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