I don’t make tuna often, mainly because I never had a grill (that finally changed this weekend) and it’s also a bit pricey. Generally if I’m going to spend the money I will just have it prepared by a real chef rather than do it myself. Alas, I found this recipe on better recipes and it sounded so easy and so tasty - and it is both. It’s also seared on the stove, no grill necessary.I do most of my cooking for two so while I only purchased two tuna steaks I still made all of the sauce, being that I am a sauce fiend. If you don’t care to flood your meal then you can probably cut the sauce in half.

Ingredients:

• 4 small (4 oz) tuna steaks
• 1 cup sesame ginger salad dressing (Newman’s Own
• Lighten Up! Sesame dressing works great)
• Âœ cup orange juice
• 1 tsp garlic powder
• Âœ cup sesame seeds
• 1 package brown rice
• 2 cups frozen Asian mixed veggies

The marinade: Mix the salad dressing, the orange juice and the garlic powder in a large bowl. I whisked this like crazy because the garlic powder lumps, then I poured the sauce over my tuna steaks in a large tupperware and put that in the fridge for about an hour. The recipe says 15 minutes, I like to let it sit, so if you have time, go ahead and leave it.

As for the rice, they make it a mindless accompaniment. I only use brown rice and I either get those 90 second microvable packs or the 5 minute boiling kind. So I prepare that while everything else is cooking. For my asian veggie I just buy whatever frozen stir fry option looks best, and when I am only cooking two tuna steaks I only make half the bag. Once my veggies are in the pan I dump most of the marinade on them and let them simmer until the sauce is a bit bubbly. Again, I like lots of sauce. I also heat the leftover marinade and pour it over my rice, but this is all at your own discretion.

The fish: Once it’s done marinating spread your sesame seeds out on a plate and let the marinade drip off of each tuna steak, then press them into the seeds until they are coated on each side and lay them into a lightly greased frying pan over a medium-low heat. The recipe says to do each side about 5 minutes but I just kinda keep my eye until they look about ready. I try to keep them rare but usually end up going about a minute too long.

Once everything is finished I put it all on the plate, cover it in all that extra sauce, and voila! An easy, nutritious and tasty meal.

Photos by Laura Leigh

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