Tangerine Tuna

By Moira Hodgson

Published January 29, 1994

Total Time
1 hour
Rating
5(69)
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

  • ¼ cup soy sauce

  • ¼ cup fresh tangerine juice

  • 4 strips tangerine zest

  • 3 tablespoons honey

  • 2 tablespoons Oriental sesame oil

  • 3 cloves garlic, minced

  • 1 tablespoon minced fresh ginger

  • 3 strips lemon peel

  • 1 whole star anise (optional)

FOR THE TUNA

  • 4 tuna steaks (about 1 ½ pounds total), cut to ¼- to ½-inch thick

  • 1 tablespoon Oriental sesame oil, for brushing the tuna

  • 2 scallions trimmed, with the white part minced and the green part finely chopped; reserve for garnish

  • 2 tablespoons toasted sesame seeds

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

23 grams carbs; 66 milligrams cholesterol; 390 calories; 5 grams monosaturated fat; 6 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 2 grams fiber; 955 milligrams sodium; 44 grams protein; 18 grams sugar

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
69 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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