Who am I?
I'm the online reporter for the Idaho Statesman and the one who brings you the evening planner every week day. We already select the best evening opportunities for you, whether you're staying in or going out.
Beginning today, I'll select my favorite of the bunch.
Today I'd like to share one of my favorite healthy eating Web sites with you: www.whfoods.org. It's where I found this tasty tuna recipe that includes instructions on how to stove top pan sear.
Premium content for only $0.99
For the most comprehensive local coverage, subscribe today.
As a bonus, you can visit the site for more information on just how healthy tuna can be for you.
Yield: 2 servings
12-ounces of tuna cut into 2 steaks
2 tablespoons mirin rice wine, (can be found in Asian section of supermarket)
2 tablespoons fresh squeezed lemon juice
2 tablespoons soy sauce
1 tablespoon minced fresh ginger
3 tablespoons minced scallion
salt & white pepper to taste
Preheat 10-12 inch stainless steel skillet over medium high heat for 2 minutes.
While pan is preheating, rub tuna with one tablespoon of the lemon juice, season with a little salt and white pepper, and prepare ginger and scallion.
Cook tuna for one to two minutes on each side, depending on thickness, and remove from pan. one minute will cook it rare. Place on a plate.
Turn heat down to medium and add rest of ingredients to pan in order given, and cook for one minute. Season with salt and pepper. Pour over tuna and serve.
-- Emily Simnitt