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Lauren's Marinated Tuna

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By Jana Klauer, MD

Posted July 23rd, 2007

This article is reprinted with permission from How the Rich Get Thin: Park Avenue's Top Diet Doctor Reveals the Secrets to Losing Weight and Feeling Great, by Jana Klauer, (2005, St. Martin's Press)

How the Rich Get Thin: Park Avenue's Top Diet Doctor Reveals the Secrets to Losing Weight and Feeling Great

Servings:	2
Author Notes:	Fresh tuna should be firm and flavorful. Bigeye tuna is moist and clean-tasting, truly rich in texture. Its flavor is more like meat than fish. It should have a deep ruby red color, and is best grilled or sautéed. It should never be overcooked, and is usually served rare. Another good variety is yellowfin, which is a lean meat but firm, with a large flake. It has a definite flavor of its own but is not too fishy, and should have a red color varying from a dark burgundy to a pale red. One of my patients sends his housekeeper to Katagiri, a Japanese grocer and specialty store on East Fifty-ninth Street, to buy him only fresh sushi-quality tuna. They personally pick the fish from the Fulton Fish Market daily.
Ingredients:	1/2 cup low-sodium soy sauce 2 tablespoons wasabi mustard 3 tablespoons ginger juice 2 cloves garlic, minced freshly ground black pepper 2 (5-ounce) fresh tuna steaks sesame seeds, for topping
Instructions:	1. Mix all the marinade ingredients together and marinate the tuna steaks for 1 hour, turning once or twice. Keep the fish in the refrigerator while it soaks. 2. Grill over hot coals or on an oven grill for 5 minutes each side, basting with the marinade from time to time. Top with sesame seeds.