Here is a simple way to add more fish to your weeknights menu. This is the recipe I used to introduce fish to my sons. The sake is optional and you can substitute the tamari sauce by soy sauce. But if you happen to have these ingredients at hand be sure to use them as they each add their own subtle flavor to the mix.
serves 2
ingredients
- 2 tbs tamari sauce
- 1 tbs soy sauce
- 1 tbs sake (optional)
- 1 garlic clove, crushed
- fresh ginger, 1 inch piece, grated
- 1 lime, zest and juice
- 2 yellowtail tuna steaks, 1 inch thick
- ground pepper
- 2 tbs grilled sesame seeds
Prepare a seasoning marinade by mixing the first six ingredients together in a small bowl or in a measuring cup. Set aside.
Rinse the tuna steaks under running cold water. Pat dry with absorbing paper towels. Coat one side of each tuna steak with ground pepper. Gently rub into the flesh. Turnover and repeat on other side.
Pour half of the marinade into a container only large enough for the tuna steaks to fit. Place the tuna steaks in the container and pour remaining marinade over the steaks. Cover and refrigerate for at least one hour.
Place sesame seeds in a plate. Take the tuna steaks out of the marinade, shaking off excess liquid. Coat the tuna steaks in sesame seeds by dipping each side in the sesame seeds.
Cook the tuna steaks on a grill or in a hot pan, 1 to 3 minutes on each side. Adjust cooking times according to your own tastes and the equipment used. Tuna is at its best when only crispy on the outside and pink or red inside.
During the winter months, I use a panini type grill set to maximum temperature to grill both sides at the same time, for about 3 minutes.
Serve with rice, your favorite vegetables and wasabi paste.
One Fit Geek 