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This bold fruity sauce pairs beautifully with tuna. It’s a great weeknight meal, since it’s fast, but elegant enough to serve to guests. Serve the tuna with a side of rice and vegetables, as rare or as cooked as you like.
*Shoyu is the Japanese name for soy sauce made from soybeans and wheat, while Tamari is made from fermented soy paste (miso).
Place the tuna steaks in a zip-lock bag (or covered bowl) with the oil for a minimum of 1/2 hour or refrigerate for up to 4 hours. Remove and bring to room temperature before cooking.
Whisk together the water, shoyu, garlic, ginger, lime juice, and preserves in a medium skillet. Bring to a boil, then lower heat, and simmer rapidly, uncovered, for about 5 minutes until the sauce is thickened.
Meanwhile, heat a cast iron skillet over medium high heat until a hand held 1 inch above the skillet feels hot. Remove the tuna from the oil, shaking to remove excess. Sprinkle the steaks with salt. Sear about 1 minute per side, until golden. Remove from the heat and serve hot, drizzled with the teriyaki.
A veteran restaurant chef, recipe developer and editor, private chef and menu consultant, Myra Kornfeld believes that good food, enjoyed in good company, with great conversation is among the greatest of life's pleasures.
Myra is the acclaimed author of several great cookbooks, including these titles available at MyraKornfeld.com:
The Healthy Hedonist: More than 200 Delectable Flexitarian Recipes
The Healthy Hedonist Holidays
The Voluptuous Vegan: More than 200 Sinfully Delicious Recipes.
Myra Kornfeld is also the Head Chef & Content Manager of MyFoodMyHealth.com, an instructor at The Natural Gourmet School of Health and Culinary Arts, the Institute of Culinary Education in New York City, and the graduate program in Nutrition and Integrative Health at the Tai Sophia Institute.