Tuna Loin With Brown Sugar-Tamari Glaze
Nutrition
Calories: 240.4 kcalCarbohydrates: 33.97 gProtein: 8.53 gFat: 6.93 gSaturated Fat: 0.94 gSodium: 4036.84 mgFiber: 1.19 gVitamin A: 0.509 IUCalcium: 45.28 mgIron: 2.69 mg
Ingredients
- 2 tbsp olive oil
- Four 2-ounce fresh tuna loins
- 1/2 cup sake wine
- 4 tbsp finely chopped fresh gingerroot
- 1/2 cup packed brown sugar
- 1 cup tamari soy sauce
- 2 tsp red chili oil
- 1 cup fresh mung bean sprouts
- 2 small cucumbers peeled, seeded, and diced
- 4 green onions finely chopped
- 1 tbsp rice vinegar
Instructions
- In a large skillet, heat the olive oil on high and sear the loins for 2 to 3 minutes on each side or until rare and almost dark. Remove from heat and keep warm.
- In a medium-sized saucepan, heat the wine. Add the ginger, sugar, and chili oil, stirring to dissolve the sugar. Mix in the tamari and remove from heat.
- Glaze the loins with the tamari mixture. In a medium-sized bowl, toss together the sprouts, cucumbers, green onions, and vinegar.
- Place 1/4 cup sprout salad in the center of each plate. Place 1 loin on top of the sprouts and garnish with the wasabi sauce, pickled ginger, enoki mushrooms, and sesame seeds. Serve immediately.