Pan-Seared Tuna with Ginger, Miso and Cilantro Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 teaspoon ground black pepper
- 2 tablespoons soy sauce
- 2 tablespoons fresh lemon juice
- nonstick vegetable oil spray
- fresh cilantro sprigs
- 2 tablespoons oriental sesame oil
- Carbohydrate 1 g(0%)
- Cholesterol 55 mg(18%)
- Fat 7 g(11%)
- Fiber 0 g(1%)
- Protein 35 g(70%)
- Saturated Fat 1 g(5%)
- Sodium 358 mg(15%)
- Calories 221
Preparation Whisk lemon juice, sesame oil, soy sauce and pepper in small bowl to blend. Place tuna steaks in 13 x 9 x 2-inch glass baking dish. Pour marinade over tuna steaks; turn to coat. Cover and refrigerate 3 hours, turning occasionally. Remove tuna from marinade. Spray large nonstick skillet 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.
Preparation Whisk lemon juice, sesame oil, soy sauce and pepper in small bowl to blend. Place tuna steaks in 13 x 9 x 2-inch glass baking dish. Pour marinade over tuna steaks; turn to coat. Cover and refrigerate 3 hours, turning occasionally. Remove tuna from marinade. Spray large nonstick skillet 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.
