Yellowfin Tuna with Scallions and Ginger
by sbjonas
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INGREDIENTS
- 1 1/2 cup extra-virgin olive oil
- 1 1/2 pound fresh yellowfin tuna steaks ; (at least 1 inch thick), cut into 8 equal pieces
- Salt and pepper ; and pepper
- 10 large scallions ; thinly sliced
- 1 1/2 teaspoon ginger ; minced
- 3 tablespoon balsamic vinegar
- 2 tablespoon soy sauce
- 1 tablespoon ketchup
- 1/2 tablespoon unsalted butter ; cold
INSTRUCTIONS
1. In a medium saucepan, heat the olive oil until a piece of scallion sizzles in it. Season the tuna pieces with salt and pepper and carefully add them to the saucepan; they should be completely immersed. Cook over low heat at a bare simmer until the tuna is just cooked through and a fork inserted in the fish comes out easily, about 7 minutes. Transfer the tuna to a plate and cover with foil to keep warm.
2. In a small saucepan, heat 3 tablespoons of the tuna cooking oil. Add the scallions and ginger and saut? over low heat until the scallions are tender, about 10 minutes. Add the balsamic vinegar and simmer for 1 minute. Stir in the soy sauce and ketchup and simmer gently for 1 minute. Remove from the heat and stir in the butter until smooth. Season the sauce with salt and pepper.
3. Set 2 pieces of tuna on each plate. Using a slotted spoon, spread a layer of the scallions on top of the tuna. Spoon the sauce on the fish and serve.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (337g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 824 | ||
| Calories from Fat: 808 (98%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 89.8g | 120 % | |
| Saturated Fat 16.7g | 83 % | |
| Monounsaturated Fat 61.4g | ||
| Polyunsanturated Fat 8.9g | ||
| Cholesterol 22.9mg | 7 % | |
| Sodium 220.6mg | 8 % | |
| Potassium 208.5mg | 5 % | |
| Total Carbohydrate 7g | 2 % | |
| Dietary Fiber 1.7g | 7 % | |
| Sugars, other 5.3g | ||
| Protein 1.6g | 2 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 824
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