Serves: 4
Total Calories: 47

1 tablespoon minced ginger, fresh or jarred
1 tablespoon minced garlic, fresh or jarred organic
1 teaspoon red curry paste
1 teaspoon toasted sesame oil
1/2 teaspoon salt
1 1/2 pounds tuna, 2 inches think, preferably yellow fin
1/4 cup pickled (sushi) ginger, finely chopped
2 scallion, trimmed and thinly sliced
1/2 lemon, juiced
1 teaspoon soy sauce

Heat the oven to 500°F. Place a rack in a small roasting pan.

Mix the ginger, garlic, curry paste, sesame oil, and salt in a small bowl. Pat the tuna dry with paper towels and rub the ginger paste all over the surface. Roast for 15 minutes.

While the tuna is roasting, mix the pickled ginger, scallions, lemon juice, and soy sauce. When the tuna is done, cut it into 4 slices with a razor-sharp knife. Top each slice with a portion of the pickled ginger mixture, and serve at once.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 47
Calories from Fat: 12

More Recipes from the Homemade in a Hurry Cookbook:
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Ginger-Crusted Roasted Tuna
Grilled Cajun Catfish Tacos
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Grilled Salmon With Green Mango Salsa
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Mahogany Sea Scallops In Coconut Broth
Mango Beurre Blanc With Grilled Scallops
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