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Ingredients
2 boneless tuna steaks ( ¼ pound each)
1 tbsp each reduced-sodium soy sauce and rice vinegar
1/8 tsp ground ginger
1 tbsp whipped butter, softened, divided
½ tsp powdered mustard
Method
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In container (not aluminum) that is large enough to hold tuna in a
single layer, arrange tuna.
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In cup or small bowl combine soy sauce, vinegar and ginger; pour over
tuna.
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Let stand for 5 minutes, turn tuna
over and let stand 5 minutes longer.
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In cup or small bowl combine 2 tsp
butter and the mustard and mix until combined; cover and refrigerate
until ready to serve.
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In 9-inch nonstick skillet melt remaining tsp butter; add tuna,
reserving marinade, and cook over medium-high heat until bottom of tuna
is browned, about 2 minutes; turn tuna over, drizzle with reserved
marinade, and cook until browned, about 2 minutes longer.
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To serve, transfer tuna steaks to serving platter and top each with
half of the butter mixture.
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MAKES 2 SERVINGS.
Note:
It's best to marinate in glass or
stainless-steel containers; acidic ingredients such as sherry and lemon
juice may react with aluminium, causing color and flavor changes in
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