Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.
"It is the man who drinks the first bottle of sake; then the second bottle drinks the first, and finally it is the sake that drinks the man." -Japanese proverb
The refrigerator light goes on...
I love seared tuna and it seems that this is what so many tuna recipes call for now. The technique in this recipe is braising and I like the way that it imparts the flavors into the fish.
Omega-3 Fats in Fish
Below are the approximate amounts of Omega-3 fats per 120g serving (120 g of fish/meat is about the size of a deck of cards and is just over four ounces).
Place the water in a large stock pot fitted with a steamer basket. Set on a high heat.
Heat the olive oil over medium heat in a 10 inch non-stick skillet.
Add the shallot and cook slowly until translucent.
Add the ginger, plums, soy sauce and sake and cook for 2 - 3 minutes until the plums begin to soften.
As the water in the steamer begins to boil, add the napa cabbage leaves.
Place the tuna in the pan and sear on each side about 3 minutes.
Add the carrots and red pepper. Cook slowly over medium heat for 3 minutes longer, turning the tuna frequently.
Remove the cabbage leaves and drain for about 30 seconds on a paper towel. Place 4 on each plate and top with the tuna. Divide the sauce evenly over the top of each plate and serve.
Nutrition Facts
Serving size = 4 ounces tuna
Servings = 2
Amount Per Serving
Calories 304
Calories from Fat 33
% Daily Value
Total Fat 4g
6%
Saturated Fat 1g
3%
Monounsaturated Fat 2g
Trans Fat 0g
Cholesterol 51mg
17%
Sodium 678mg
28%
Total Carbohydrates 22g
7%
Dietary Fiber 4g
17%
Sugars 12g
Protein 30g
Vitamin A 104%
Vitamin C 112%
Calcium 8%
Iron 12%
Vitamin K 65 mcg
Potassium 1032 mg
Magnesium 93 mg
Dr. Gourmet Healthy Recipes : Main Course : Braised Tuna with Plum and Ginger Sauce
