Recipe - Pan-Seared Tuna With Ginger Miso And Cilantro Sauce

2 tablespoon Fresh lemon juice
2 tablespoon Oriental sesame oil
2 tablespoon Soy sauce
1 teaspoon Ground black pepper
6 Ahi tuna steaks; 5ounces
each, about 1 inch to 1 1/4
inches thick
Nonstick vegetable oil spray

GINGER MISO CILANTRO SAUCE
1 One half teaspoon Oriental sesame oil
One half cup Shallots; minced
1 tablespoon Peeled fresh ginger; minced
1 cup Canned lowsalt chicken
broth
One half cup Frozen orange juice
concentrate; thawed
3 tablespoon Rice vinegar
2 tablespoon Yellow miso* or soy sauce
2 tablespoon Fresh cilantro; chopped

*Miso is fermented soybean paste which is available at Japanese markets and
specialty food stores and in the Asian foods section of some supermarkets)

Whisk lemon juice, sesame oil, soy sauce and pepper in small bowl to blend.
Place tuna steaks in 13x9x2 inch glass baking dish. Pour marinate over tuna
steaks; turn to coat. Cover and refrigerate 3 hours, turning occasionally.

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 mediumrare. Transfer tuna steaks to plate.
Tent with aluminum foil to keep warm. Repeat with remaining 3 tuna steaks.

Transfer tuna steaks to plates. Spoon Ginger, Miso and Cilantro Sauce atop
tuna. Garnish with cilantro and serve.

Ginger, Miso and Cilantro Sauce: Heat oil in heavy small saucepan over
mediumhigh 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.

Per Serving (with sauce): Calories: 274; total fat 10 g; saturated fat 2 g;
cholesterol 54 mg

Sauce per 2 tablespoon serving: Calories 55; total fat 2 g; saturated fat
0.5 g; cholesterol 0.5 mg

Printed in Bon Appetit April 1998

Typed and Busted by Carriej999@AOL.com

Recipe by: Sally Anne smith and Ron Lento

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 4,
1998