In Allenstown, New Hampshire, Linda Murray adds Asian flair to tuna steaks with delightful results! For a bolder taste, marinate the tuna for 30 minutes.
- 1 tablespoon sugar
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon Chinese five-spice powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 tuna steaks (1 inch thick and 6 ounces each)
- In a large resealable plastic bag, combine the first six ingredients. Add tuna; seal bag and turn to coat. Refrigerate for 15 minutes.
- Drain and discard marinade. Place tuna on a broiler pan coated with cooking spray. Broil 3-4 in. from the heat for 3-5 minutes on each side or until fish flakes easily with a fork. Yield: 4 servings.
Originally published as Five-Spice Tuna in Light & Tasty February/March 2008, p59
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Five-Spice Tuna
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review