Grilled Asian Tuna with Orange Butter
This recipe is a winner! It is also delicious using
salmon steaks. Most people prefer tuna steaks served rare to medium-rare, so take care not to overcook your fish. Add
a 1 teaspoon of grated ginger and/or a teaspoon or more of prepared wasabi to the butter for an added flavor kick.
Yields: 4 Servings
- 1/4 Cup Soy Sauce
- 2 Tablespoons Sesame Seed Oil
- 1 Teaspoon Honey
- 4 Tuna Steaks
- 6 Tablespoons Unsalted Butter
- 1 Zest From an Orange
- 1 Juice From an Orange
- 1 Tablespoon Chopped Fresh Parsley or Cilantro
- Whisk the soy sauce, sesame oil and honey until emulsified.Marinate the tuna, turning
occasionally, in the soy mixture for an hour at room temperature or up to 4 hours refrigerated.
- Meanwhile, prepare
grill or preheat broiler.
- In a small bowl with an electric mixer, beat the butter with the orange zest until very
soft. Beating constantly, slowly add the orange juice. Stir in the parsley or cilantro and set aside.
- Oil grill
grate or broiler pan. Remove tuna from marinade and grill or broil 3-4 minutes on each side or to desired degree of
doneness. Dot with a little of the orange-butter while grilling. For the best flavor, tuna should be red or pink in the
- Remove the steaks from the grill and serve topped with remaining orange butter and garnished with orange
Meal Solution Tip
- This fish is especially delicious when served with our Snow Pea and Nectarine Salad. Make extra
orange butter and stir into freshly cooked basmati rice.
- Reduce the amount of butter to 1 tablespoon and combine with
¼ cup seafood stock and the orange juice and zest for basting steaks.
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