Honey Mustard Marinade on Fresh Tuna Steak

photo by sassyradish

Serving Size: 4

Ingredients:
4 fresh tuna steaks
2 tablespoons dijon honey mustard
2 teaspoons soy sauce
2 tablespoons rice wine vinegar Read more

Sweet and Sour Tuna Steak Stir-Fry

Serving Size: 4

 

Ingredients:

1 lb. fresh tuna steaks, cubed

1 15 oz. can pineapple chunks, reserve juice

3 tablespoons vinegar

3 tablespoons orange juice

¼ cup brown sugar

¼ cup soy sauce

¼ cup catsup   

2 tablespoons corn starch

2 tablespoons olive oil

1 medium green pepper, cubed

 

Directions:

1. Drain can of pineapples, reserving ¾ cup juice.
2. In a medium mixing bowl combine reserved juice, vinegar, orange juice, brown sugar, soy sauce, catsup and corn starch. Whisk until smooth. Set aside.
3. In a wok or large skillet add the olive oil in over high heat. Once hot add fish, cook for 3-5 minutes or until flakey. Remove and set aside.
4. Stir sauce into wok, cook until it begins to thicken. Add green pepper and pineapple, cook for 3 minutes. Then add fish back in. Cook for 1 additional minute.
5. Serve over steamed rice.

Teriyaki Tuna Steaks

Serving Size: 4

 

Ingredients:

4 fresh tuna steaks, 1 inch thick

2 tablespoons orange juice

½ cup soy sauce

1 tablespoon olive oil

1 tablespoon sake

1 teaspoon fresh ginger, grated

1 teaspoon honey

1 garlic clove, minced

 

Directions:

1. In a medium mixing bowl combine all ingredients, except for the tuna, whisk until smooth.
2. Place tuna steaks in a shallow dish. Pour marinade on top. Cover and marinate for a ½ hour at room temperature or in the refrigerator for 2 hours.
3. Remove tuna from dish, reserving marinade. Place steaks on a greased broiler pan. Brush steaks with some of the marinade. Broil 1 side of the tuna for 5 minutes. Turn fish over, brush on marinade, and broil for additional 4 minutes or until fish flakes easily.

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