Wednesday, August 12, 2009
Wedge Wednesday again!! This is my third recipe I have done from the Wedge's stash of healthy and local meals to be had! It is sweet and tangy and a PERFECT after run meal, full of protein and those Omega threes keeping my mind ship shape!
Miso Glazed Tuna Steaks
with roasted red organic potatoes and yellow squash
Frozen yellowfin tuna steaks are more economical and convenient than fresh tuna.
11⁄2 -2 lbs. yellowfin tuna steaks, thawed
1/3 c. miso
2 T. lemon juice
1⁄4 c. agave syrup OR maple syrup
OPTION: 2 scallions, thinly sliced ( I used the scallions and recommend it!)
1. Combine the miso, lemon juice and agave syrup OR maple syrup in a small-medium bowl.
2. Mix well, until smooth.
3. Place fish on an oiled baking dish.
4. Spread the miso glaze on top of fish, covering it as much as possible.
5. Bake at 400 degrees F for 8-10 minutes or until done to taste (tuna is best slightly rare--I would say 6-8 Min!)
This recipe was sinfully easy to prep and make, I barely rinsed the dishes and the fish was done! It was sweet and tangy an very light!! Miso was a new ingredient for me and I must say, I think I love it!! (insert sad little miso pun here "Miso happy! Miso excited!" etc, etc. ) It is a savory and salty paste made from fermented soy beans. Fermented foods are very good for our digestive system so that only adds to how fabulous this was! Any kind of miso will do, I used a brown rice blend.
The side dish was wedge produce, but my own little concoction:
Organic Red Potatoes, Yellow Squash tossed with EVOO and sprinkled with a little sassy spice I found in New Orleans called Slap ya Mama! Slap this, girl!
I roasted them in the same 400 degree oven and broiled for only a min or so to brown them. MMM!
All done! Again, this will be a re-eat offender!
Copyright © 2009 Jennette Turner