Asian Ginger Tuna Steaks and Caramelized Carrots

Recipes in this Post

A few weeks ago, there was a lovely tuna steak on sale at the local supermarket. It was just big enough for Spane and I to share. I got it, put it in the freezer and forgot about it. This afternoon, I took it out for dinner.

Spane has been bugging me to make Macaroni and Cheese, and I went to my local Vons to get the cheese I needed a few days ago. I really think that Mac and Cheese requires white cheddar. This time, I had a little bit of medium cheddar left over, some bits of Colby from a cheese tray, and some mozzarella I used to make Risotto Rice Balls. I did not have bread crumbs, I used them all up with the Rice Balls and the Chicken Croquetas, so I took a large heel of sour dough and ran it through the food processor,and used that.

The cheese tray that we had on Monday night had the ubiquitous carrot pieces, and there were some of those left that would make a good vegetable to go with our dinner. I decided I would make the carrots the same way my mother made them.

I decided to use an Asian marinade for my tuna. Spane really loved it, with the carrots and, of course, the Mac and Cheese.

Asian Ginger Tuna Steaks

Summary: The Asian marinade makes these tuna steaks out of the ordinary.


  • Tuna steaks
  • Candied ginger pieces, chopped
  • 1/4 cup soy sauce
  • 1 teaspoon rice wine vinegar
  • 1/2 teaspoon sesame seed oil
  • 1 teaspoon sherry
  • 1 teaspoon honey
  • spring onion tops, sliced
  • black sesame seeds


  1. Combine all the ingredients and marinate the tuna on both sides at least a half an hour.
  2. Put some oil into a pan, get it very hot and sear one side, then the other. If there is oil left in the pan, pour it out.
  3. Pour the remaining marinade over the tuna, and let it cook for about a minute or so.
  4. You can plate the tuna from the pan, or put it on a serving platter, and top it with the cooked marinade.

Preparation time: 30 minute(s)

Cooking time: 10 minute(s)

Diet type: Pescatarian

Number of servings (yield): 2

Culinary tradition: Chinese

Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.

Recipe: Caramelized Carrots


  • Carrots, peeled and cut into preferred shape and size
  • 1/3 cup brown sugar
  • 2 tablespoons butter


  1. Boil the carrots in water until you can stick a fork through them, but not mushy. Drain. Put the carrots back in their cooking pot with the butter and brown sugar. Turn the hear to medium, and stir. The mixture will bubble and slowly start to thicken. Continuously coat the carrots. When the sauce has reached a nice golden brown color on the carrots, remove from the heat and serve. Put cold water in the pan immediately to stop the cooking process and make clean up easier.

Preparation time: 2 minute(s)

Cooking time: 25 minute(s)

Diet type: Vegetarian

Number of servings (yield): 4

Culinary tradition: USA (Traditional)

Copyright © The Good Plate – Adrienne Boswell.
Recipe by Adrienne Boswell.

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2 Responses to Asian Ginger Tuna Steaks and Caramelized Carrots

  1. Odessa Martz says:

    Perfect precisely what I had been searching for! .

  2. Cristal Dickson says:

    This is really great content material. Many thanks because of this.

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