Elevate your culinary experience with a tantalizing fusion of flavors in this delectable recipe for Asian Ginger Tuna Steaks and Caramelized Carrots.
The marriage of succulent tuna, zesty ginger, and perfectly caramelized carrots creates a symphony of taste that will transport your taste buds to the heart of Asian cuisine. Get ready to embark on a culinary journey that balances sophistication and simplicity on your plate.
There and Back Again with Asian Tuna Steak
When my son was little, he loved fish. At some point in his education, he went on a field trip to an aquatic park where he saw many fish. He told me a few months later that he no longer wanted to eat fish because he felt bad for the ones that got caught. He wasn’t a vegan; he just didn’t want to eat fish. Steak, pork, and chicken were fine!
As Spane grew into an adult and saw me happily enjoying sushi, one day, he asked if he could try it. It happened to be tuna sushi. He loved it! Not eating fish for all those years took some taking used to, and he still is very particular about what kind of fish he will eat.
Spane does like tuna steak and my hand-smoked salmon. I still get to eat as many shrimp as I can because he does not care for them. More for me!
A few weeks ago, there was a lovely tuna steak on sale at the local supermarket. It was just big enough for Spane and me to share. I got it, put it in the freezer, and forgot about it. This afternoon, I took it out for dinner.
This is a quick marinade that you can do while other foods cook. Serve these Asian ginger tuna steaks with salad or Asian Couscous.
Asian Ginger Tuna Steak Recipe
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Asian Ginger Tuna Steaks
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Ingredients
- 2 4 oz tuna steaks
- Candied ginger pieces, chopped
- ¼ cup soy sauce
- 1 teaspoon rice wine vinegar
- ½ teaspoon sesame seed oil
- 1 teaspoon sherry
- 1 teaspoon honey
- ¼ cup green onion, tops only sliced
- 1 teaspoon black sesame seeds
Instructions
- Mise en Place
- 2 4 oz tuna steaks, Candied ginger pieces, 1/4 cup soy sauce, 1 teaspoon rice wine vinegar, 1/2 teaspoon sesame seed oil, 1 teaspoon sherry, 1 teaspoon honeyCombine all the ingredients and marinate the tuna on both sides at least a half an hour.
- 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.
- Pour the remaining marinade over the tuna, and let it cook for about a minute or so.
- 1/4 cup green onion, 1 teaspoon black sesame seedsYou can plate the tuna from the pan, put it on a serving platter, and top it with the cooked marinade. Garnish with green onions and black sesame
Nutrition
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Caramelized Carrots
If you purchase any of the products through these affiliate links, I get a few pennies that help keep The Good Plate open. I use these products myself and want you to be able to easily find them.
Ingredients
- 4 Carrots, peeled and cut into preferred shape and size
- ⅓ cup brown sugar
- 2 tablespoons unsalted butter
Instructions
- 4 CarrotsBoil the carrots in water until you can stick a fork through them, but not mushy.
- Drain.
- 1/3 cup brown sugar, 2 tablespoons unsalted butterPut the carrots back in their cooking pot with the butter and brown sugar.
- Turn the heat 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.
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