LAUREN'S MARINATED TUNA
• 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
*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.
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
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