Tom Fitzmorris

Grilled Tuna with Orange-Soy Sauce

Preparation info

  • Serves

    four

    • Difficulty

      Medium

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

Fresh tuna is a natural for Asian-style sauces like this one. Use high heat and avoid overcooking—the tuna steaks should be a little red at the center. This recipe pairs the natural juiciness of tuna with some crisp vegetables and a sharp, low-calorie sauce.

Ingredients

Marinade

  • ¼ cup red wine vinegar
  • ¼ cup orange juice
  • 3 T

Method

  1. Combine all of the marinade ingredients in a broad bowl. Pass the tuna steaks through the marinade, wrap them (still dripping) with plastic wrap, and refrigerate for at least an hour. Save the remaining marinade.
  2. Melt the butter in a skillet over medium-high heat. Add the cabbage, green onions, and carrot, along with the soy sauce, and stir-fry until the vegeta