What’s For Dinner?
Asian Barbecued Tuna
(First star is lowest, fourth star is highest)
I don't buy tuna steaks that often because they’re so expensive. But when I see a perfect glossy crimson fillet, I just can't resist it. I recently adapted an easy ketchup-based barbecue sauce to complement this yummy fish. I tried this with a hot and spicy version, but use whichever flavor you prefer.
Hands on time: Total time: 30 minutes Serves: 4
I cup hot and spicy or other flavored ketchup
1/4 cup Asian sesame oil
1 tablespoon low-sodium soy sauce
1 tablespoon fresh minced ginger or to taste
4 tuna steaks (about 4 to 6 ounces each)
Remove tuna from marinade, scraping off as much marinade as possible. Transfer marinade to a saucepan and add 3 tablespoons water. Bring to a boil. Reduce heat to a light simmer. Taste marinade and add water if necessary.
Meanwhile, cook fish over high heat for 2 to 3 minutes per side for medium-rare. Slice fish diagonally and drizzle with sauce.