We love these meaty albacore tuna steaks, dripping with flavorful Soy Ginger...
What you need
½ cup Tessemae’s Soy Ginger
4 tuna steaks (about 6 ounces each... we used Albacore tuna)
8 ounces shitake mushrooms, stems removed and caps sliced
4 cups shredded purple cabbage (1/2 head)
¼ cup chopped fresh cilantro
1 tablespoon fresh lime juice
What to do
In a baking dish, pour 1/4 cup of the the Soy Ginger over the tuna. Let marinate at least 15 minutes at room temperature or up to one day refrigerated.
In a large nonstick skillet, heat 2 tablespoons Soy Ginger over medium-high. Add the shitakes and cook, tossing, until tender, about 3 minutes. Add the cabbage and another 2 tablespoons of Soy Ginger. Cook, tossing, until cabbage is wilted, about 3 minutes. Stir in the cilantro and lime juice.
Heat a grill or grill pan to high. Sear the tuna until it is browned and releases from the grill, about 2 minutes. Flip over and sear the other side the same way, for rare tuna. Serve the fish over the cabbage stir fry, with plenty more Soy Ginger.