I’m always looking for recipes that require minimal effort, but maximize quality flavor. My friend Lisa Dobbs, a professional chef, refers to marinades as “the working girl’s secret weapon” and this is a great recipe to keep in your arsenal of good food made fast. It’s a savory combination of flavors – onions, ginger, garlic, a base of sesame and soy – a meal in a bowl that will fill you up. We ate this for lunch on a day when I had a cold, and I felt instantly better; it’s very fortifying food.
Lisa suggests that you substitute wheat-free Tamari, if you’re looking for a gluten free version of this recipe. I used scallions as a garnish, and radishes to add a peppery note. The trick to making the scallions curl is to slice them thinly in three inch lengths and soak them in ice water. They’ll curl up like a baby’s ringlets in just a few minutes.
Ginger-Lime Tuna Steaks
Prep Time: 20 minutes, plus 8 hours marinating time
Serves: 4
Ingredients
- 2 6-ounce tuna steaks
- 1 tablespoon canola oil
- 2 tablespoons dark sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon of grated fresh ginger
- 1 teaspoon lime juice
- 1 clove of garlic, minced
- 1 green scallion, thinly sliced, plus a few for a garnish
- radishes, sliced thinly for garnish
- 2 1/2 cups cooked white rice
Directions
- Combine sesame oil, soy sauce, ginger, garlic, and lime juice, and marinate the tuna in the mixture for at least several hours, preferably overnight.
- Turn the steaks several times as they marinate.
- In a large fry pan, add canola oil, and allow oil to heat on high.
- Add steaks, and cook for 1 ½ minutes per side. The tuna should be crispy on the outside, and red on the inside.
- Cut tuna into thin slices against the grain. Garnish with scallions and radishes, and serve on a bed of rice.
