16 oz tuna steaks, thawed
1 Tbsp. fresh squeezed lemon juice
Salt and pepper to taste
2 Tbsp. rice wine or dry white wine
2 Tbsp. soy sauce
1 Tbsp. minced ginger
3 Tbsp. minced scallion
Preheat skillet over med-high heat for 2 minutes. While
pan is heating, rub thawed tuna steaks with lemon juice and season with salt
and pepper.
Cook tuna steaks 2-3 minutes on each side depending on
thickness or on how rare you want your steak.
 |
| Unseared! |
 |
| Seared! |
Remove from pan and place on a plate, turn heat down to
medium. Add the rest of the ingredients in the order given and let the cook for
one minute. Pour over tuna steaks and serve.
 |
| Served with some corn on the cob and my mother-in-law's tasty cabbage/carrot/kohlrabi slaw! |
My Rating: 5/5 "Yummmmm. The onions and ginger add just enough flavor to be remarkable, but mostly this recipe just lets the flavor of the fish shine through in a wonderful way. Since tuna is such a nice thick fish this functions beautifully as an entree."
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