In the spirit of trying to lose that last 20 lbs. or so of stubborn belly fat from the holidays, let’s make something healthy today! Sort of! In a faux-healthy, Japanese way, at least…
Today we will be making a lovely seared teriyaki tuna steak and serving it over a salad that is dressed with a sesame-ginger vinaigrette. And to keep it super classy, we’re even adding pineapples! Yeah!
So here is what you need:
For the tuna steaks:
- 2-4 tuna steaks (You can cut them in half if the steaks are huge.)
- 1 small can pineapple rings, drained
- 1/4 cup soy sauce
- 1 Tbs mirin
- 1 tsp superfine sugar
- OPTIONAL: 1-2 Tbs sake
For the salad:
- Bag-O-Salad, and/or salad mixture of your choice
- 4 Tbs. canola oil
- 2 tsp grated fresh ginger, or 1 tsp dried ground ginger (ginger keeps in the freezer really, REALLY well…)
- 1 tsp toasted sesame seeds
- 1/2 tsp dark sesame oil
- 2 Tbs. honey
- 2 Tbs. soy sauce
- 2 Tbs. rice wine vinegar
Directions – tuna:
- Mix together the soy sauce, mirin, sugar, and sake.
- Marinate the tuna steaks for at least an hour.
- Remove the tuna from the marinade, and reserve the marinade.
- In an oiled skillet over medium-high heat, sear the tuna, about 2 minutes on each side.
- Remove the tuna when done, and add pineapple rings to the pan.
- Pour in the rest of the marinade, and reduce.
- Turn over pineapples to caramelize each side. Yum!
Directions – salad:
- Mix together the salad dressing ingredients listed above. Whisk or shake well to emulsify.
- Pour dressing over salad mixture and toss.
- Divide into individual servings.
- Top with tuna and pineapple rings.
- Drizzle with leftover marinade from pan.