- 2 tablespoons fresh lemon juice
- 2 tablespoons sesame oil (oriental)
- 2 tablespoons soy sauce
- 1 teaspoon ground black pepper
- 6 ahi tuna steaks (5-ounces each, about 1 inch to 1 1/4)
- vegetable oil spray (Nonstick)
- 1 1/2 teaspoons sesame oil (oriental)
- 1/2 cup shallots (minced)
- 1 tablespoon peeled fresh ginger (minced)
- 1 cup low salt chicken broth (canned)
- 1/2 cup frozen orange juice concentrate (thawed)
- 3 tablespoons rice vinegar
- 2 tablespoons yellow miso (* or soy sauce)
- 2 tablespoons fresh cilantro (chopped)
- Whisk lemon juice, sesame oil, soy sauce and pepper in small bowl to blend.
- Place tuna steaks in 13x9x2 inch glass baking dish. Pour marinate over tuna steaks; turn to coat. Cover and refrigerate 3 hours, turning occasionally.
- Remove tuna from marinade. Spray large nonstick skilled with vegetable oil spray. Heat skillet over high heat. Add 3 tuna steaks to skillet and cook about 3 minutes per side for medium-rare. Transfer tuna steaks to plate.
- Tent with aluminum foil to keep warm. Repeat with remaining 3 tuna steaks.
- Transfer tuna steaks to plates. Spoon Ginger, Miso and Cilantro Sauce atop tuna. Garnish with cilantro and serve.
- Ginger, Miso and Cilantro Sauce: Heat oil in heavy small saucepan over medium-high heat. Add shallots and ginger and saute 2 minutes. Add broth, orange juice concentrate and vinegar. Boil until mixture is reduced to 1/4 cup, about 6 minutes. (Can be made 1 day ahead. Cover and chill. Return to boil before continuing.) Stir in miso and cilantro. Simmer 1 minute. Season with salt and pepper.
PER SERVING *
|Calories130Calories from Fat90|
|% DAILY VALUE*|
|Calories from Fat90|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.