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  • Teriyaki Tuna

  • The rich, red-brown glaze of teriyaki sauce is a perfect addition to chicken, pork and fish. Thick, meaty tuna absorbs the deep flavors of this Japanese favorite in just 15 minutes, making teriyaki tuna a quick and easy supper dish. Tuna can vary considerably among its many species. Yellowfin works well in this recipe.
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  • The rich, red-brown glaze of teriyaki sauce is a perfect addition to chicken, pork and fish. Thick, meaty tuna absorbs the deep flavors of this Japanese favorite in just 15 minutes, making teriyaki tuna a quick and easy supper dish. Tuna can vary considerably among its many species. Yellowfin works well in this recipe.
    Cooking lettuce is uncommon in the United States, but my Chinese and Japanese friends feel any type of green is right for the wok. The secret to stir-frying lettuce is to make sure your wok or skillet is very hot and to cook the lettuce only seconds so that it remains crisp and colorful.
    A bed of fluffy rice completes the meal. Serve the tuna on the rice and pour the pan juices from the tuna over both.
    Quick cooking tips: Use quick-cooking or leftover rice instead of the 10-minute rice recipe below. Instead of chopping fresh ginger, place in a garlic press and squeeze out the ginger juice
    Ingredients:
    3 tablespoons low-sodium teriyaki sauce
    1/2-inch piece fresh ginger, peeled and chopped (2 teaspoons)
    3/4 pound fresh yellowfin tuna
    Salt and freshly ground black pepper, to taste
    4 cups washed, ready-to-eat romaine lettuce
    1/2 teaspoon salt
    1/2 teaspoon sugar
    2 teaspoons canola oil
    Directions:
    Place the teriyaki sauce and ginger in a self-sealing plastic bag. Rinse the tuna and marinate in sauce 10 minutes, turning once.
    Heat the oil in a wok or skillet over high heat. When oil is smoking, add the lettuce. Stir-fry about 10 seconds. Add the salt and sugar and continue to stir-fry about 10 seconds. Quickly transfer to 2 dinner plates.
    Drain tuna, reserving marinade. Brown tuna for 2 minutes in wok used for lettuce. Turn and brown other side for 2 minutes. Lower heat and cook another 1 minute, add marinade and cook 1 minute for rare. Cook tuna 4 minutes for medium. Divide tuna into 2 portions and serve over rice with lettuce. Spoon remaining sauce on top. Add the salt and pepper to taste.
    Makes 2 servings.
    FLUFFY RICE
    Ingredients:
    1/2 cup long-grain white rice
    1 tablespoon canola oil
    Salt and freshly ground black pepper, to taste
    Directions:
    Fill a medium-sized saucepan with water, cover with a lid and bring to a boil. Add the rice, bring to a boil and cook, uncovered, 10 minutes. Test a few grains. They should be cooked through but still firm. Strain into a colander, leaving about 1 to 2 tablespoons water on rice. Transfer to a serving bowl. With a fork, stir in the oil and add the salt and pepper to taste.
    Makes 2 servings.
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