4 servings (serving size: 1 steak and 1 tablespoon sauce)
1 teaspoon butter
1 teaspoon minced shallots
1/2 teaspoon minced peeled fresh ginger
1/8 teaspoon chile paste with garlic
1 garlic clove, minced
1/2 cup dry red wine
1 1/2 tablespoons mirin (sweet rice wine)
1 tablespoon red miso (soybean paste)
1 tablespoon vegetable oil
4 (6-ounce) tuna steaks
1/4 teaspoon salt
1/4 teaspoon black pepper
How to Make It
Melt butter in a small saucepan over medium heat. Add shallots, ginger, chile paste, and garlic; cook 3 minutes, stirring frequently. Add wine and mirin; bring to a boil. Cook until reduced to 3 tablespoons (about 8 minutes); remove from heat. Stir in miso.
Heat vegetable oil in a large nonstick skillet over medium-high heat. Sprinkle tuna steaks with salt and pepper. Add tuna to pan; cook 3 minutes on each side until fish is medium-rare or desired degree of doneness. Serve tuna steaks with sauce.
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