Tangerine Tuna

By Moira Hodgson

Total Time
1 hour
Rating
5(59)
Comments
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Featured in: FOOD; Introduction to the New Florida Cuisine

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Ingredients

Yield:4 servings

    For the Marinade

    • ¼cup soy sauce
    • ¼cup fresh tangerine juice
    • 4strips tangerine zest
    • 3tablespoons honey
    • 2tablespoons Oriental sesame oil
    • 3cloves garlic, minced
    • 1tablespoon minced fresh ginger
    • 3strips lemon peel
    • 1whole star anise (optional)

    For the Tuna

    • 4tuna steaks (about 1½ pounds total), cut to ¼- to ½-inch thick
    • 1tablespoon Oriental sesame oil, for brushing the tuna
    • 2scallions trimmed, with the white part minced and the green part finely chopped; reserve for garnish
    • 2tablespoons toasted sesame seeds
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

390 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 6 grams polyunsaturated fat; 23 grams carbohydrates; 2 grams dietary fiber; 18 grams sugars; 44 grams protein; 956 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

  1. Step 1

    Whisk together all of the ingredients for the marinade in a shallow mixing bowl. Place the tuna steaks in a nonreactive baking dish and pour the marinade on top. Marinate the tuna, covered, in the refrigerator for 30 to 60 minutes, turning the steaks once or twice. Meanwhile, preheat broiler.

  2. Step 2

    Drain the tuna steaks and blot dry. Brush the steaks with the sesame oil. Grill the tuna for one minute on each side, or until cooked to taste. Sprinkle the tuna with the chopped scallion greens and sesame seeds and serve at once.

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Ratings

5 out of 5
59 user ratings
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Comments

Beth

We’ve been working through a lot of tuna from my husband’s fishing trip and this is the best recipe I’ve tried so far!

debhender

Very nice flavor. I don’t like it when the soy sauce dominates with fish, as it can - so strong. However this had a very nice flavor. I didn’t wipe or dry the tuna, I just put it on the grill and really like the results. Served with asparagus & some rice. Delicious dinner.

Beth

We’ve been working through a lot of tuna from my husband’s fishing trip and this is the best recipe I’ve tried so far!

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