Created and presented by Myra Kornfeld
Seared Tuna with Blueberry Teriyaki
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.
1 1/2 pounds (four 6-oz pouches) troll-caught loin albacore medallions, defrosted and patted dry
1/4 cup organic extra virgin olive oil
1/2 cup water
2 tablespoons shoyu or tamari*
2 garlic cloves, minced
1 tablespoon freshly grated ginger
2 tablespoons fresh lime juice
3 tablespoons blueberry or plum preserves
*Shoyu is the Japanese name for soy sauce made from soybeans and wheat, while Tamari is made from fermented soy paste (miso).
© Myra Kornfeld. All Rights Reserved www.myrakornfeld.com
About Myra Kornfeld
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:
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.Learn more at MyraKornfeld.com.