Ahi Tuna Stacks With Ginger-Soy Dressing Recipe - Learn With Experts

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Ahi Tuna Stacks with Ginger-Soy Dressing Recipe – Learn with Experts:- Not only are these ahi tuna steaks manufactured by a straightforward searing technique once the production process has been completed, but they are additionally seasoned with sesame seeds and a ginger soy sauce marinade before being served.

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Ahi Tuna Stacks with Ginger-Soy Dressing Recipe – Learn with Experts

They are also seasoned with a marinade that incorporates ginger, which is included in the recipe. Following the completion of the preparation of the steaks, this phase is carried out. It is possible to finish the production of an exceptionally speedy main meal in only twenty minutes, which is all that is required to bring the process of preparation to a satisfactory conclusion in a suitable manner!

Ingredients

2 ahi tuna steaks (~4oz per person)
¼ cup rice vinegar
¼ cup soy sauce (use gluten-free certified if needed), use low-sodium soy sauce if desired
1 tablespoon shaved ginger (or ginger paste)
2 garlic cloves, minced
1 teaspoon wasabi OR 1 tsp horseradish
2 teaspoons sugar
2 green onions, plus a handful of diced green onion tops for garnish (optional)
1 tablespoon sesame seeds
1 tablespoon olive oil
1 lemon, juiced

Also see : The Best Bechamel Sauce Recipe – Learn like a Pro

Instructions

In a mixing bowl, combine the following ingredients: vinegar, soy sauce, ginger, garlic, horseradish (or wasabi), sugar, and green onion. Mix well. Examine the sauce, and if it is not to your liking, make any required adjustments to the flavor by adding more soy sauce, sugar, ginger, or any other ingredients that you desire.

A sauce that has been put up should be used to marinade tuna steaks for around ten minutes. It is recommended that you add some sesame seeds on top of the tuna at the conclusion of the marinade. In a pan with a heavy bottom, such as one made of cast iron, the oil should be heated on high until it reaches a temperature that is in the extremely high range.

The marinade should be saved for later use, and the tuna should be seared for thirty to forty-five seconds on each side before being removed from the pan where it was cooked. The temperature should be brought down to medium, and the pan should be allowed to cool down a little bit. After adding the marinade to the pan along with the lemon juice, stir it with a wooden spoon to ensure that it is evenly distributed.

In the event that you find the sauce to be too thick for your liking, kindly feel free to add additional lemon juice. Keep the sauce away from the heat for a moment. Tuna should be cut into long, thin slices before being sliced. If you so like, you have the option of leaving around half an inch of the tuna steak attached at one end without being cut. After that, you may serve the tuna steak that has been fanned on a dish that has ginger soy pan sauce and more green onion as a garnish.

Nutrition

Calories: 279 kcal
Carbohydrates: 11 g
Protein: 29 g
Fat: 11 g
Saturated Fat: 1 g
Cholesterol: 60 mg
Potassium: 147 mg
Fiber: 1 g
Sugar: 5 g
Vitamin A: 220 IU
Vitamin C: 17.7 mg
Calcium: 84 mg
Iron: 2.3 mg

Author

JASMINE GOMEZ

Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.
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