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Penny Pinching Epicure: Asian-Style Tuna Steak

Wednesday, October 14, 2009

Asian-Style Tuna Steak

As you've probably figured out by now, I'm a fan of easy and flavorful recipes. I also like recipes that are flexible and allow me to use the same flavor profile with multiple items.

This is one of my go-to recipes: An Asian-inspired marinade provides a delightful medley of sweet, salty, tangy and spicy flavors. I use tuna here, but you could also substitute chicken, steak or tofu as the marinade works equally well with most proteins.

Asian-Style Tuna Steak

Ingredients:

1 4-6 oz tuna steak, defrosted
2 tsp soy sauce
1 tsp toasted sesame oil
2 tsp rice vinegar
1 tsp brown sugar or honey
a dash of pepper
a dash or two of hot sauce (depending on how hot you like it)
1 garlic clove, peeled and sliced
1/4 inch piece of ginger, peeled and sliced (or 1/8 tsp ground ginger)

Directions:
  1. Place tuna in zip-top bag.
  2. Whisk together all other ingredients and pour over tuna. Refrigerate and marinate for at least 15 minutes (I like to prep this the night before and marinate until I get home).
  3. Bake tuna in the oven at 400 degrees for 10-12 minutes, or grill on the stove top over medium-high heat, 3-4 minutes on each side (cooking time will depend on the thickness of your steaks and how rare/well done you like your fish; I like to cook mine all the way through).
Fun tag-alongs:
  • Throw a sliced bell pepper, portabello mushroom or baby bok choy on the grill with the tuna.
  • Steam some edamame, toss with a little sea salt and serve with the tuna.
  • Slice tuna, lay over mixed baby greens and sprinkle with toasted sesame seeds.
  • Serve over fresh basmati rice or quinoa.
The cost:
tuna steak: 1.75
other ingredients: <.50

Grand total: $2.25 (give or take)

Note: This also makes a fantastic salad dressing; triple everything but the garlic & ginger, blend, pour over a mix of sliced baby bok choy, cucumber, radish, scallions, & dried cranberries; sprinkle with crunchy asian noodles or toasted sesame seeds right before serving.

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1 Comments:

Blogger Josh said...

I just made this for dinner--it was really good! Worked very well with a side of couscous.

January 18, 2010 at 9:09 PM  

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