FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

 You are here > Home > Recipes >

SEAFOOD RECIPESFISH Recipes pg 2TUNA RECIPES >>>>>>> >  Lauren's Marinated Tuna

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

LAUREN'S MARINATED TUNA

How the Rich Get Thin by Jana Klauer, M.D.

Serves 2.

INGREDIENTS

• 1/2 cup low-sodium soy sauce
• 2 tablespoons wasabi mustard
• 3 tablespoons ginger juice
• 2 cloves garlic, minced
• Freshly ground black pepper
• 2 (5-ounce) fresh tuna steaks*
• Sesame seeds, for topping
 

DIRECTIONS

*Fresh tuna should be firm and flavorful. Bigeye tuna is moist and clean-tasting, truly rich in texture. Its flavor is more like meat than fish. It should have a deep ruby red color, and is best grilled or sautéed. It should never be overcooked, and is usually served rare. Another good variety is yellowfin, which is a lean meat but firm, with a large flake. It has a definite flavor of its own but is not too fishy, and should have a red color varying from a dark burgundy to a pale red.

One of my patients sends his housekeeper to Katagiri, a Japanese grocer and specialty store on East Fifty-ninth Street, to buy him only fresh sushi-quality tuna. They personally pick the fish from the Fulton Fish Market daily.
 

1. Mix all the marinade ingredients together and marinate the tuna steaks for 1 hour, turning once or twice. Keep the fish in the refrigerator while it soaks.

2. Grill over hot coals or on an oven grill for 5 minutes each side, basting with the marinade from time to time. Top with sesame seeds. 
 

NUTRITION
Serving size: 163 g · calories: 191 · total fat: 6 g · sat fat: 1 g · chol: 32 mg · sodium: 2,175 mg · carbs: 12 g · fiber: 2 g · sugars: 2 g · protein: 24 g
 

 

RELATED RECIPES

  Home   |   About & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website. 
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages