Monday, September 22, 2008

Yum. Fall.

Martha, Martha, Martha. I love you.

This recipe pairs omega-3-rich tuna with ginger. Both have anti-inflammatory properties that can help fend off disease and support healthy aging. The sauce on this dish is a perfect foil for sesame-coated tuna steaks. Per serving: 705 calories; 99 g protein; 30 g fat; 7 g carb; 3 g fiber


Serves 4

  • 1 medium carrot (2 ounces), peeled and coarsely chopped
  • 2 tablespoons minced fresh peeled ginger (about a 2-inch piece)
  • 2 scallions, thinly sliced (white and green parts separated)
  • 1 tablespoon rice vinegar
  • 1 to 2 teaspoons toasted sesame oil
  • 1 teaspoon tamari or soy sauce
  • 4 tablespoons canola oil, divided
  • Coarse salt
  • 1/2 cup sesame seeds, preferably mixed black and white
  • 4 tuna steaks (each 6 to 8 ounces)


  1. In a blender, combine carrot, ginger, scallion whites, vinegar, sesame oil, tamari, 3 tablespoons canola oil, and 1 tablespoon water. Blend until smooth, scraping down sides of blender jar as necessary (add up to 1 tablespoon more water, if necessary, to adjust consistency). Season with salt.
  2. Place sesame seeds on a rimmed plate. Season tuna steaks with salt, then press both sides of the steaks into seeds to coat.
  3. Heat remaining tablespoon canola oil in a large skillet over medium-high heat. Cook fish in skillet 1 to 2 minutes per side for medium-rare (if steaks are particularly large, cook them in two batches).
  4. Serve fish topped with sauce and sprinkled with reserved scallion greens.

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