Tuna with Miso-Chile Sauce

Here, a standard red wine sauce is enhanced by miso, an ingredient similar to Parmesan. The sauce is equally good with beef or pork.

Yield: 4 servings (serving size: 1 steak and 1 tablespoon sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 245
  • Calories from fat: 23%
  • Fat: 6.2g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 2.6g
  • Protein: 40.4g
  • Carbohydrate: 3.5g
  • Fiber: 0.2g
  • Cholesterol: 79mg
  • Iron: 1.5mg
  • Sodium: 409mg
  • Calcium: 33mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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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