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Ingredientes
- 6 x Tuna steaks, 6 to 8 ounces each
- 1/2 c. Extra virgin olive oil
- 2 Tbsp. Sherry-wine vinegar
- 2 Tbsp. Soy sauce
- 2 Tbsp. Rice vinegar
- 1 sm Shallot, chopped
- 1 x Clove (small) garlic, chopped
- 1 tsp Chopped cilantro
- 1/4 tsp Chopped ginger
- 1/4 tsp Chopped jalapeno
- 1 tsp Sesame oil
Direcciones
- 1. Wash tuna steaks and pat dry. Place in a shallow, non-aluminum pan large sufficient to hold them in one layer.
- 2. In a bowl, combine extra virgin olive oil, sherry vinegar, soy sauce, rice vinegar, chopped shallot, garlic, cilantro, ginger, jalapeno and sesame oil. Stir well. This soy-sherry vinaigrette can be used as a sauce or possibly salad dressing as well as a marinade.
- 3. Pour 1/2 c. vinaigrette over tuna steaks. Marinate about 2 hrs, turning steaks every 30 min.
- 4. Remove tuna from marinade, pat dry and grill till cooked rare, about 4 min a side. Serve and pass remaining soy-sherry vinaigrette as a sauce.
- /FISH
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 29g | |
| Recipe makes 6 servings | |
| Calories 170 | |
| Calories from Fat 166 | 98% |
| Total Fat 18.77g | 23% |
| Saturated Fat 2.6g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 301mg | 13% |
| Potassium 17mg | 0% |
| Total Carbs 0.52g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.12g | 0% |
| Protein 0.34g | 1% |
