Lao Tsu’s Orange-Sesame Tuna
Adapted from the May 2003 issue of Shape magazine
These subtly citrusy tuna fillets provide a fast, delicious dinner, grilled or or in the skillet.
1/2 cup reduced-sodium soy sauce
1/2 cup freshly squeezed orange juice (from 2 small oranges)
Juice from 2 limes (about 1/4 cup)
1 to 2 teaspoons toasted sesame oil
- In a large shallow bowl or baking dish, whisk together the soy sauce, orange and lime juices and 1 teaspoon of the sesame oil. Add the tuna and turn to coat both sides. Set aside for 5 to 30 minutes.
- Preheat the grill or place a large skillet over medium-high heat. Use the vegetable oil to rub the grill rack or pour the oil into the skillet. Transfer the tuna to the grill rack or skillet, discarding the marinade. Cook, without turning, for 2 minutes. Turn and cook until cooked almost to the desired degree of doneness, about 3 minutes for medium-rare or about 7 minutes for well done. If desired, brush the tuna with additional 1 teaspoon sesame oil. Transfer the tuna to a cutting board and set aside for 5 minutes.
- Thinly slice each fillet, fanning the slices onto individual plates. Serve immediately.
Nutrition pserving: 224 calories, 33 gm protein, 1 gm carbohydrates, 9 gm fat, 54 mg cholesterol, 2 gm saturated fat, 205 mg sodium, trace dietary fiber