Quick Cooking: Go for Fish
The Associated Press
Tuna steak stays moist and flavorful when it's cooked quickly. Pan-searing over high heat is ideal. This method seals juices inside, and gives the outside an appetizing, caramel-colored crust.
Searing is key to the following recipe, which takes about 20 minutes to prepare and 6 minutes to cook.
The fish is served with a grapefruit-orange relish, which adds a bright, fresh flavor. The recipe is among the practical selections of about 266 in Better Homes and Gardens "Dinnertime Express" (Meredith Books, $24.95). Most can be made in 30 minutes or less, and they make creative use of easy-to-find ingredients.
Seared Tuna with Grapefruit-Orange Relish
- 2 teaspoons sherry vinegar or white wine vinegar
- 2 teaspoons soy sauce
- 1/2 teaspoon grated fresh ginger
- 1 tablespoon olive oil
- 1 medium grapefruit, peeled and sectioned
- 1 medium orange, peeled and sectioned
- 2 tablespoons finely chopped red onion
- 2 tablespoons snipped fresh cilantro
- four 4-ounce fresh tuna steaks, cut 3/4-inch thick
- 2 teaspoons olive oil
- fresh cilantro sprigs, optional
To make Grapefruit-Orange Relish: In a small bowl, combine vinegar, soy sauce and ginger. Whisk in 1 tablespoon olive oil. Cut grapefruit sections into thirds and orange sections in half. Stir fruit pieces, red onion and snipped cilantro into vinegar mixture. Set aside.