I found some awesome looking Ahi Tuna on sale at my local grocery store recently so I picked up some to prepare for dinner. I love a good ahi tuna, especially when it's been in a nice marinade and then just barely seared. I found this Five-Spice Soy Glaze in Cooking with Caprial. I have an entire bottle of five-spice in my spice rack that I had no idea what to do with so I was glad I found this recipe.
Simple to make, it does take more time than throwing together a simple marinade...there is cooking time and cooling time, but I thought it was worth that extra effort. The tuna had a great flavor and the glaze is definitely something we'll make on a regular basis.
TUNA WITH FIVE-SPICE SOY GLAZE
2 teaspoons vegetable oil
2 cloves garlic, chopped
2 shallots, chopped
2 teaspoons chopped gingerroot
1/4 cup sherry
2 tablespoons honey
1/2 cup Fish or Chicken Stock
1/4 cup soy sauce
1/2 teaspoon Asian Chili Sauce
2 teaspoons five-spice powder
Pinch Black Pepper
4 ahi tuna steaks, 6 ounces each
1 tablespoon vegetable oil
For the glaze, in a medium saute pan, heat oil until very hot. Add garlic, shallots, and gingerroot. Saute until you can smell the aroma. Add sherry and bring to a boil. Add honey and chicken stock, bring to a boil, and reduce slightly. Add soy sauce, chile sauce, five-spice powder, and black pepper. Set aside to cool.
To assemble the dish, place tuna steaks in soy glaze. Heat oil in a very large saute pan until smoking hot. Remove steaks from glaze and place in pan. Cook for 2 to 3 minutes per side, depending on the thickness of the steaks. Tuna should be served rare. The more it cooks, the drier it will become. You may baste the tuna with the glaze as it cooks. Serve immediately.
Note: I cut the glaze recipe in half since I only had two ahi tuna steaks.
Note: I used chicken stock.
Again, the glaze is a bit time consuming but Mr. L and I both liked the flavor so the extra work didn't bother us.