Using Moondance
Marinade is a good way to add flavor and richness
to fish without adding too many calories. Serve the tuna with
steamed rice and thinly sliced cucumbers. Offer Japanese beer
or iced jasmine tea to drink.
6
tablespoons Moondance
Marinade
1 teaspoon ground black pepper
6 5-ounce ahi tuna steaks (about 1 inch to 1 1/4 inches thick)
Nonstick vegetable
oil spray
Additional Moondance Marinade
Fresh cilantro sprigs
Whisk Moondance
Marinade and pepper in small bowl to blend. Place
tuna steaks in a 13 x 9 x 2-inch glass baking dish. Pour marinade
over tuna steaks; turn to coat. Cover and refrigerate 3 hours,
turning occasionally.
Remove
tuna from marinade. Spray large nonstick skillet with vegetable oil
spray. Heat skillet over high heat. Add 3 tuna steaks to skillet
and cook about 3 minutes per side for medium-rare. Transfer tuna
steaks to plate. Tent with aluminum foil to keep warm. Repeat with
remaining 3 tuna steaks.
Transfer
tuna steaks to plates. Spoon additional Moondance
Marinade atop tuna. Garnish with cilantro and serve.
Serves 6
