This Ginger Miso Tuna was awesome. It comes together really quickly, packs a ton of flavor and would easily work with other types of fish. I’ve had a tub of miso in the fridge for a really long time, it’s a great source of umami and lasts a really long time, so it’s great to have on hand. The original recipe was for salmon, but I had tuna on hand from my Fish.Fixe and it was an excellent. I served this with some steamed bok choy and avocado served with a little splash of ponzu sauce, served over rice.
I’ve really been enjoying eating more fish this year. Having fish delivered to my house really got me over my insecurities about figuring out what fish to buy. The fish arrives on dry ice, it’s already portioned for 2 (or more if you get a family pack), and I get to try a variety of seafood options that I wouldn’t normally pick out for myself. It’s been a great way to inspire me to make some new meals. Highly recommend a fish delivery service if you’re interested in eating more fish in the new year.
What’s your favorite type of seafood? Anything that you want to make more of in the New Year?
Ginger Miso Tuna
Adapted from Little Spice Jar
- 2 Tbsp shiro (white) miso paste
- 2 Tbsp granulated sugar
- 1 Tbsp rice vinegar
- 1 Tbsp fresh grated ginger (or ginger paste)
- 2 Tbsp soy sauce
- 1/2 tsp sesame oil
- 2 6oz tuna steaks
Before you begin, wash your hands with soap and water.
Whisk together all the ingredients for the marinade. Coat the tuna in the marinade for at least 30 minutes or up to 2 hours. While the tuna marinates, you can prepare rice, and whatever side vegetable you’d like.
When ready to cook the tuna, turn the broiler on, line a baking sheet with foil and grease with cooking spray. Set the oven rack about 6 inches from the heating element, and broil the fish for about 7-12 minutes, depending on the thickness of the tuna steaks. Fish should reach an internal temperature of 145°F. Top with sesame seeds and serve.