Pan-Seared Tuna With Ginger, Miso and Cilantro Sauce
By: Kate Opatz
Published: Tuesday, December 15, 2009 - 3:29pm

Ingredients




2 tablespoons fresh lemon juice
2 tablespoons oriental sesame oil
2 tablespoons soy sauce
1 teaspoon ground black pepper
6 Ahi tuna steaks, 5-ounces each, about 1 inch to 1 1/4
Nonstick vegetable oil spray
1 1/2 teaspoons oriental sesame oil
1/2 cup shallots, minced
1 tablespoon peeled fresh ginger, minced
1 cup canned low-salt chicken broth
1/2 cup frozen orange juice concentrate, thawed
3 tablespoons rice vinegar
2 tablespoons yellow miso* or soy sauce
2 tablespoons fresh cilantro, chopped

Preparation

1 *Miso is fermented soybean paste which is available at Japanese markets and specialty food stores and in the Asian foods section of some supermarkets) 2 Whisk lemon juice, sesame oil, soy sauce and pepper in small bowl to blend. 3 Place tuna steaks in 13x9x2 inch glass baking dish. Pour marinate over tuna steaks; turn to coat. Cover and refrigerate 3 hours, turning occasionally. 4 Remove tuna from marinade. Spray large nonstick skilled with vegetable oil spray. Heat skillet over high heat. Add 3 tuna steaks to skillet and cook about 3 minutes per side for medium-rare. Transfer tuna steaks to plate. 5 Tent with aluminum foil to keep warm. Repeat with remaining 3 tuna steaks. 6 Transfer tuna steaks to plates. Spoon Ginger, Miso and Cilantro Sauce atop tuna. Garnish with cilantro and serve. 7 Ginger, Miso and Cilantro Sauce: Heat oil in heavy small saucepan over medium-high heat. Add shallots and ginger and saute 2 minutes. Add broth, orange juice concentrate and vinegar. Boil until mixture is reduced to 1/4 cup, about 6 minutes. (Can be made 1 day ahead. Cover and chill. Return to boil before continuing.) Stir in miso and cilantro. Simmer 1 minute. Season with salt and pepper.