Fish is a favorite of mine and I’m always trying to find new ways to prepare it. I’ve never cooked tuna at home; it is something I order when I’m out for sushi. But, I came across this recipe recently and decided to try it out.
Tuna with Soy and Lime
1 lb. of tuna steaks
2 Tbsp lime juice
¼ c. soy sauce
1 tsp. cornstarch
½ tsp. minced fresh ginger
½ tsp. vegetable oil
Cut the tuna steaks into 1 inch cubes and sprinkle with the lime juice. Mix soy sauce with cornstarch until smooth, stir in ginger. Heat oil in large skillet over medium heat; add garlic – and onion, if desired. Stir-fry about 2-3 minutes. Add tuna, cooking for just a few minutes (tuna is best when seared on the outside and still pink inside), then add the soy sauce mixture. Cook until sauce thickens. Serve.
I used a few short cuts in preparing this dish. Fresh squeezed lime juice is best, or you can buy it. You can find a small container, shaped like a lime, in the produce section. Very convenient! A jar of minced fresh ginger can be found in the produce area as well. This definitely saves time in peeling and chopping.
I served the tuna over sautéed cabbage, using a bag of coleslaw mix, which you can find with the bagged salads. I removed the cooked tuna from the pan, added a bit more oil and cooked the cabbage in the sauce that was remaining in the pan.
Eat and enjoy!