Prep 10 mins
Cook 10 mins
An Asian flavor that is very unique and delicious. This is one of those recipes that looks fancy but is actually quite easy to prepare. I used pre-bagged mixed greens, found near the bagged salads in the grocery store. You can make this in your broiler or on the grill!
- 1 1⁄2 cups mesclun or 1 1⁄2 cups other mixed greens, torn
- 2 (3/4 lb) tuna steaks
- 1 clove garlic, minced
- 1 teaspoon any strong mustard
- 1 teaspoon ground ginger
- 1⁄2 teaspoon sesame oil
- 1⁄2 teaspoon black pepper
- 1⁄4 cup dry white wine (or water)
- 1⁄4 cup soy sauce
- 1 1⁄2 tablespoons lime juice
- Preaheat your grill or broiler.
- Mix together all the ingredients except the tuna and greens.
- Use a sharp, thin-bladed knife to make a small incision on any side of the tuna steak, creating a pocket, being careful not to cut through to the other side.
- You can also make a small cut and then either wiggle the knife around gently or just start slowly easing the inside apart to create a large pocket.
- Place the tuna in the soy mixture, covering each side.
- Remove tuna from liquid, letting excess sauce drip off.
- Toss the greens with the sauce, drenching it in the liquid.
- Stuff the tuna pocket with the greens and seal the opening with toothpicks.
- Grill or broil the tuna, turning once, about 5 minutes per inch of thickness, or however well-done you like your tuna.