Total Steps
7
Ingredients
16
Tools Needed
5
Ingredients
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons yellow miso or soy sauce
- 3 tablespoons rice vinegar
- 1/2 cup frozen orange juice concentrate, thawed
- 1 cup canned low-salt chicken broth
- 1 tablespoon peeled fresh ginger, minced
- 1/2 cup shallots, minced
- 1 1/2 teaspoons oriental sesame oil
- Nonstick vegetable oil spray
- 6 steaks Ahi tuna, 5-ounces each, about 1 inch to 1 1/4 inches thick
- 1 teaspoon ground black pepper
- 2 tablespoons soy sauce
- 2 tablespoons oriental sesame oil
- 2 tablespoons fresh lemon juice
- salt(optional)
- pepper(optional)
Instructions
Step 1
*Miso is <a href="/technique/M34YRSWC/fermented">fermented</a> soybean paste which is available at Japanese markets and specialty food <a href="/technique/36R8LV5G/store">stores</a> and in the Asian foods section of some supermarkets)
Step 2
<a href="/technique/3CYMY2D7/whisk">Whisk</a> lemon <a href="/technique/QDWRNXYW/juice">juice</a>, sesame oil, soy sauce and pepper in small bowl to <a href="/technique/S6W4FR7F/blend">blend</a>.
Step 3
Place tuna steaks in 13x9x2 inch glass <a href="/technique/RNT367Z2/baking">baking</a> <a href="/technique/QQVZX64Y/dish">dish.</a> Pour <a href="/technique/Z7DWVT8G/marinate">marinate</a> over tuna steaks; <a href="/technique/B52FHCF2/turn">turn</a> to <a href="/technique/6BTCX64M/coat">coat.</a> Cover and <a href="/technique/ZSSVQ6FG/refrigerate">refrigerate</a> 3 hours, <a href="/technique/B52FHCF2/turning">turning</a> occasionally.
Step 4
Remove tuna from marinade. Spray large nonstick skilled with vegetable oil spray. <a href="/technique/XZFHRHHF/heat">Heat</a> <a href="/technique/MYJ2HRB7/skillet">skillet</a> over high <a href="/technique/XZFHRHHF/heat">heat.</a> Add 3 tuna steaks to <a href="/technique/MYJ2HRB7/skillet">skillet</a> and cook about 3 minutes per side for medium-rare. Transfer tuna steaks to <a href="/technique/ZJ3WDM5Q/plate">plate</a>.
Step 5
Tent with aluminum foil to keep <a href="/technique/FVYNJCCW/warm">warm.</a> Repeat with remaining 3 tuna steaks.
Step 6
Transfer tuna steaks to <a href="/technique/ZJ3WDM5Q/plate">plates.</a> <a href="/technique/NX588QBK/spoon">Spoon</a> Ginger, Miso and Cilantro Sauce atop tuna. <a href="/technique/HZXPVMNR/garnish">Garnish</a> with cilantro and <a href="/technique/Y6MVNCHX/serve">serve</a>.
Step 7
Ginger, Miso and Cilantro Sauce: <a href="/technique/XZFHRHHF/heat">Heat</a> oil in heavy small saucepan over medium-high <a href="/technique/XZFHRHHF/heat">heat.</a> Add shallots and ginger and <a href="/technique/W32BPM4S/saute">saute</a> 2 minutes. Add broth, orange <a href="/technique/QDWRNXYW/juice">juice</a> concentrate and vinegar. <a href="/technique/W7VKDJHH/boil">Boil</a> until mixture is <a href="/technique/H3TYV2MZ/reduced">reduced</a> to 1/4 cup, about 6 minutes. (Can be made 1 day ahead. Cover and <a href="/technique/FK6MC4B6/chill">chill.</a> Return to <a href="/technique/W7VKDJHH/boil">boil</a> before continuing.) <a href="/technique/DRM2WPZ4/stir">Stir</a> in miso and cilantro. <a href="/technique/GFSF4J5F/simmer">Simmer</a> 1 minute. <a href="/technique/H7TNTGFZ/season">Season</a> with <a href="/technique/DPSVTKVY/salt">salt</a> and pepper.