Marinated Tuna on a Bed of Bitter Greens
- Total Time
- 30 minutes, plus 5 hours' marination
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds yellowfin tuna steaks, 2 to 2½ inches thick
- 1cup soy sauce
- Juice of 1 lemon
- ¼cup dry sherry
- 2tablespoons finely chopped fresh ginger
- ¼cup chopped scallions
- 1clove garlic, minced
- Pinch of crushed chili pepper
- 1teaspoon freshly ground black pepper
- 4pounds any or all of the following bitter greens: broccoli rabe, kale, red or green chard, turnip greens, dandelion greens
- 2tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper to taste
- 1lemon, quartered
Nutritional analysis per serving (4 servings)
440 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 40 grams carbohydrates; 11 grams dietary fiber; 19 grams sugars; 52 grams protein; 3884 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
Cut the tuna into 4 or 8 equal portions, depending on whether it will be served as an appetizer or a main course. Put the fish in a shallow dish made of a noncorrodible material (glass, clay, stainless steel or enameled iron). Make a marinade by combining the soy sauce, lemon juice, sherry, ginger, scallions, garlic, chili pepper and black pepper. Pour the marinade over the tuna, cover and refrigerate for 5 to 8 hours.
- Step 2
After the tuna has marinated, prepare the greens. Tear the leaves into bite-sized pieces. Wash the leaves well under running water and place them in a large pot. Cover and steam over a high heat for about 5 minutes, adding a little boiling water if necessary to keep the greens from burning. When the greens are tender, drain them in a colander.
- Step 3
If you are using a gas grill to cook the fish, preheat it to the highest setting. If you are using a charcoal grill, give the coals enough time to become red hot. The tuna can also be broiled.
- Step 4
Meanwhile, heat the olive oil in a pan and, when the oil sizzles, add the greens. Saute for no more than 2 minutes. Taste the greens and add salt and freshly ground black pepper if desired. Set them aside.
- Step 5
Remove the fish from the marinade and reserve the marinade. Grill or broil the steaks until they are lightly charred on the outside and opaque in the center. (Tuna should not be eaten rare because of the danger of parasites.) While cooking the steaks, baste them frequently with the marinade.
- Step 6
When the fish is thoroughly cooked, arrange the greens on a warm platter or individual plates. Place the tuna on the greens, garnish with lemon quarters and serve immediately.
- Left-over marinade can be refrigerated and used again.
Private Notes
Comments
Excellent dish. I cut the amount of the marinade by two-thirds for 1/2 pound of yellowfin tuna. I sautéed broccoli raab— a very nice base for the fish. I cooked the greens longer than just to wilt and I think that’s nicer for raab. I cut the tuna in slices and flash grilled on stove top. Easier to avoid over cooking that wat. Yum!
A bit salty for my taste but to be fair I didn’t use the chili because I can’t take the heat and I had to use fish sauce because I didn’t have enough soy sauce.
The marinade is good; I added mirin and it was better!