Tuna with an Asian flair - 2 variations
 

These two are our favorites during tuna season. I'll usually serve either with long grain and wild rice (or couscous) and a nice tossed salad.


Pan seared Asian-style Yellowfin

• 2 TBSP dark chili powder
• 2 TBSP kosher salt
• 2 TBSP powdered wasabi
• 2 TBSP crushed coriander
• 4 yellowfin tuna steaks (@ 5oz each)
• 4 oz peanut oil

1. Combine spices in shallow dish. Lightly coat tuna steaks with spice mixture

2. Preheat a heavy duty non-stick saute pan and add oil.

3. Thoroughly sear tuna on all sides and serve immediately (tuna will be rare).



Grilled or Broiled Asian Tuna Steaks

• 2 TBSP plus 2 TSP OJ
• 1 TBSP sesame oil
• 1 1/4 TSP sesame seeds
• 2 TBSP Lite soy sauce
• 2 TSP grated fresh ginger (or 1 1/4 TSP ground)
• 2 scallions, chopped
• 1 lb tuna steaks

1. Combine first 6 ingredients in non-reactive bowl or resealable plastic bag.

2. Add tuna, let marinate for 20 minutes.

3. Grill or broil @ 6" from heat source until done as desired.