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


 You are here > Home > Recipes >

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



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



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

Serves 2.


• 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

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and 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.



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



Popular Pages

Free magazines