Wok-Seared Tuna

Name: Wok-Seared Tuna
Yield: Serves 2 to 3 as a main course, 5 to 6 as part of a Multicourse Meal
Cuisine: China
Ingredients: 2 quarter-size coins fresh ginger, smashed; 3 scallions, cut into 1-inch nuggets and smashed; 1½ tablespoons Ma-La Oil, Five-Flavor Oil, or Japanese sesame oil; 2 teaspoons sugar; 1 to 2 tablespoons corn or peanut oil, for searing; 1 pound fresh tuna (ahi or yellowfin are best), cut ½ inch thick, then into 2½- to 3-inch triangular steaks; ⅔ cup soy sauce; ¼ cup Chinese rice wine or dry sherry,

Preparation info

Serves
2 to 3
as a main course

Difficulty
Easy

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

This is one of those dishes that by virtue of name and deliciousness seems to run out the door of the restaurant. More than a dish, it is a method of marinating and cooking tuna for inclusion in a composed salad, or alongside lightly dressed greens, colorful pickled vegetables, or a heap of cold noodles.

Marinating and cooking the fish takes only minutes, making this a great choice for dinner at the end of a busy day.

Ingredients

Asia
China
Dinner
Pescatarian
Spicy

Ingredients

Method