Braised Tuna with Ginger and Plum Sauce
Servings
2Serving size
4 ounces tunaThis recipe can be multiplied and makes good leftovers for sandwiches and salads. If you’re making more than 6 servings, use more than one pan.
Serve with Brown Rice or Jasmine Rice
Ingredients
| 2 cup Water |
| 1 tsp. Olive oil |
| 1 Medium Shallots, raw |
| 2 Tbsp. Ginger root, raw (peeled and minced) |
| 2 fruit (2-1/8 inch dia) Plums (seeded and diced) |
| 2 Tbsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 1/2 cup Sake |
| 8 ounces Fresh tuna (2 4-ounce steaks, about 1 inch thick) |
| 1 small (5-1/2 inches long) Carrots, raw (diced) |
| 1/4 medium Red bell peppers |
| 8 leaf Cabbage, raw (Napa cabbage) |
Instructions
Heat the olive oil over medium heat in a 10 inch non-stick skillet.
Add the shallot and cook slowly until translucent.
Add the ginger, plums, soy sauce and sake and cook for 2 - 3 minutes until the plums begin to soften.
As the water in the steamer begins to boil, add the napa cabbage leaves.
Place the tuna in the pan and sear on each side about 3 minutes.
Add the carrots and red pepper. Cook slowly over medium heat for 3 minutes longer, turning the tuna frequently.
Remove the cabbage leaves and drain for about 30 seconds on a paper towel. Place 4 on each plate and top with the tuna. Divide the sauce evenly over the top of each plate and serve.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Jasmine Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I love seared tuna and it seems that this is what so many tuna recipes call for now. The technique in this recipe is braising and I like the way that it imparts the flavors into the fish.