Tuna with Orange, Ginger, and Lemongrass Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
My wife and I had some great fish dishes at the Alpine Bistro in Steamboat Springs, Colorado, says Sanford M. Skalka, New Providence, New Jersey. I would like the recipe for the sesame-crusted tuna steak, which came with a flavorful Asian-style sauce. Ingredients:
2 tablespoons plus 3/4 cup fresh orange juice |
1 teaspoon cornstarch |
2 tablespoons olive oil |
1/4 cup finely chopped onion |
2 tablespoons minced peeled fresh ginger |
2 tablespoons minced fresh lemongrass |
1 tablespoon minced garlic |
1/4 teaspoon dried crushed red pepper |
1/4 cup chicken stock or canned low-salt chicken broth |
1 tablespoon soy sauce |
4 6- to 7-ounce tuna steaks |
additional olive oil |
8 teaspoons sesame seeds |
Directions:
1. Whisk 2 tablespoons orange juice and cornstarch in small bowl to blend. Heat 1 tablespoon oil in medium nonstick skillet over medium-high heat. Add onion, ginger, lemongrass, garlic and crushed red pepper; sauté until onion is light golden, about 3 minutes. Add 3/4 cup orange juice, stock and soy sauce and boil until reduced to 3/4 cup, about 4 minutes. Whisk in cornstarch mixture; boil 1 minute. Remove from heat. Season sauce to taste with salt and pepper. Brush tuna steaks with olive oil. Coat each side of each tuna steak with 1 teaspoon sesame seeds, pressing gently to adhere. Heat 1 tablespoon olive oil in large nonstick skillet over high heat. Add tuna and cook until opaque in center, about 3 minutes per side. Bring sauce to simmer. Transfer tuna to plates. Serve with sauce.
|
|