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Dijon-Ginger Tuna

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Dijon-Ginger Tuna
Parve Parve
6 Servings Serving Icon
1 Hour, 20 Minutes Preferences Icon
Easy Easy
Allergens info-icon
Contains
- Soy
Diets info-icon
- Pescatarian - Low Fat - Low Carb

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On Shabbos, I alter the fish course around my guests in a big way. Sometimes I just serve herring, sometimes I serve broiled salmon, sometimes sliced tuna steak. The fish mini-course usually precedes the dips situation because I want to get the fish out of the way so the fleishig dips can be enjoyed.

Directions

Prepare the Dijon-Ginger Tuna

1. Combine marinade ingredients and add tuna. Marinate for one to two hours.
2. When ready to cook, heat a frying pan over very high heat and sear each steak for about 30 seconds per side. (I do all six sides.)
3. To serve, top with Israeli salad or salsa.

Credits

Food Styling by Renee Muller
Photography by Hudi Greenberger

Recipe tags


Apps Chanie Nayman Dijon Fish appetizers Ginger Mustard Seared tuna Shabbos Special occasion Starters Tuna Yom tov
Dijon-Ginger Tuna

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