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Lauren's Marinated Tuna
Recipe is from How the Rich Get Thin (St. Martin's Press, 2005) by Dr. Jana Klauer
Ingredients
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 ounces each) fresh tuna steaks
Sesame seeds, for topping
Directions
Mix all the marinade ingredients together and marinate the tuna steaks for one hour, turning once or twice. Keep the fish in the refrigerator while it soaks.
Grill over hot coals or on an oven grill for five minutes each side, basting with the marinade from time to time. Top with sesame seeds. Serves two.
Suggestions
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 sauteed. 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.
Serving size: 163g – calories, 191; total fat, 6g; sat fat, 1g; chol, 32mg; sodium, 2,175mg; carbs, 12g; fiber, 2g; sugars, 2g; protein, 24g