It's amazing how a few simple ingredients can quickly transform fresh fish into a delicious entrée.
1/4 cup dry sherry
2 tablespoons low-sodium soy sauce
1 tablespoon fresh lime juice
2 teaspoons olive oil
4 (6-ounce) tuna steaks (about 1 inch thick)
1/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
How to Make It
Combine first 3 ingredients in a small bowl, stirring well with a whisk. Set aside.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle steaks with salt and pepper; add steaks to pan. Cook 4 minutes on each side until steaks are medium-rare or desired degree of doneness. Transfer steaks to a serving dish, and keep warm. Pour sherry mixture into pan. Cook 1 to 1 1/2 minutes or until reduced to 2 tablespoons, stirring to deglaze pan; pour over steaks.
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