Monday, February 21, 2011

Irresistable Tuna

How is this for a meal that takes very little time to prepare? Asian marinated tuna with savory sage barley, asparagus, and garlic spinach.

In a bowl, combine 1/2 cup of soy sauce, 4 tablespoons of hoisin sauce, 3 tablespoons of sherry or sake, 1/4 cup honey, 2 tablespoons of fish sauce, 3 tablespoons of grated ginger, 3 tablespoons of sesame oil and several diced garlic cloves. Place your tuna in a ziplock bag and marinate overnight. You can marinate it up to a couple days.

Follow the directions for the barley. This does take some simmering time but you can make it ahead of time if you wish. Add some chopped sage to the barley while it cooks.

When you are ready to cook the tuna, pour the marinate into a sauce pan and bring to a boil over high heat then lower the heat and let it simmer until it reduces a bit and then place it in a warm oven.. Pour a bit of olive oil in a frying pan and cook the tuna over medium high heat for about 5 minutes on each side. The cooking time depends on the thickness of your tuna and how well done you like it in the middle. It will continue to cook as it sits, so take that into account.

I place the tuna in a 170 degree oven with the marinate while I prepare the rest of the food.

I also keep the barley warm in the oven.

Saute the spinach along with the garlic and a bit of salt and pepper until the spinach has wilted.

Saute' the asparagus in a couple tablespoons of butter over high heat just until it begins to browns.

This is a great way to prepare tuna.