Tuna Fish Steaks With Sesame Coriander Sauce
Updated Jan. 30, 2023
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tuna steaks (about 1½ to 2 pounds)
- 3shallots, minced
- 2tablespoons fresh ginger, minced
- ½cup white wine vinegar
- 2tablespoons soy sauce
- Freshly ground pepper
- Juice 1 lime (or more to taste)
- 2tablespoons sesame oil
- ½cup olive oil
- ½cup sesame seeds, toasted
- ½cup coriander leaves, chopped
Nutritional analysis per serving (4 servings)
670 calories; 44 grams fat; 6 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 10 grams polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 54 grams protein; 539 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat broiler.
- Step 2
Wipe the steaks dry with paper towels. Combine the remaining ingredients except the coriander and mix well.
- Step 3
Grill the tuna until medium rare. Add the coriander to the sauce and serve separately.
- This recipe is based on a sauce created by the chef Wolfgang Puck.
Private Notes
Comments
While this is not very well written, I cobbled my version and came out with a delicious dinner.
I mixed the sauce ingredients together then put them in a baking dish with the fish and baked at 425 for about 12 minutes. I also reduced the amount of vinegar and olive oil to 1/3 cup.
Served with black rice - very good.
The recipe is incomprehensible.
For 1 pound fresh, wild, high quality tuna steak, I cut the marinade in half. I used 2 TBSP vinegar. I added some hot red pepper. I agree that sesame or canola better than olive oil. I used a little of the sauce for a brief marinade and I baked the fish with the marinade at 425 until the center was pink, not red. I sautéed shiitake mushrooms in oil (canola) and added a bit of the sauce when they were nearly cooked. That helped soften them. Served it on a bed of fresh, barely wilted spinach.
This recipe is fabulous as is! Since I didn't have shallots, I used a small onion. It was quick to make since almost everything goes into the food processor. I expect to make this sauce for many other fish dishes.
The recipe is incomprehensible.