This game fish will bite ‘cha back! I serve this seared tuna garnished with a julienne of leek, carrot, snow peas and mung beans.
Original recipe makes 6 servings
Ingredients
1 tablespoon five-spice powder
1 tablespoon grated fresh ginger
2 tablespoons sake
2 tablespoons rice vinegar
2 tablespoons tamari
1/4 cup sesame oil
2 pounds ahi tuna steaks, each about 1 inch thick
1 pound wasabi peas, crushed
2 tablespoons light brown sugar
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PREP
30 mins
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COOK
10 mins
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READY IN
1 hr 10 mins
Directions
- In a large bowl, whisk together the five-spice powder, ginger, sake, rice vinegar, tamari, and sesame oil. Add the tuna steaks and turn to coat; allow to marinate for 30 minutes.
- Combine the crushed wasabi peas and brown sugar. Remove the tuna steaks from the marinade, and press into the pea mixture to coat. Pour the marinade into a small saucepan and bring to a simmer over medium-high heat. Reduce heat to medium, and simmer until the sauce has reduced and thickened, 5 to 10 minutes.
- While the sauce is cooking, sear the tuna in a small amount of oil in a skillet over medium-high heat to desired doneness. Pour sauce over tuna to serve.
Nutrition
Calories: 534 kcal
Carbohydrates: 51.8 g
Cholesterol: 68 mg
Fat: 11.6 g
Fiber: 19.3 g
Protein: 54.7 g
Sodium: 404 mg