Teriyaki Ahi Tuna Steak with Miso Soup

* We linked this post at Real Food Wednesday at Kelly the Kitchen Kop *

We try to get at least one serving of fish in every week here for the purported health benefits, and because I love fish.  Ahi tuna is one of my favorites, and I recently found some that claims to be sustainably wild harvested, so I thought that was a great match.  I also found some organic soy sauce and miso at my local health food store.  When you have a setup like that, the only possible option is some teriyaki grilled fish steaks and miso soup.


Teriyaki Ahi Tuna (makes 3 servings):

1. 3 serving-sized Ahi tuna steaks
2. 1 batch teriyaki marinade
3. 2 Tbsp medium toasted sesame seeds
4. green portion of 1 scallion, sliced thin on a diagonal 

Teriyaki Marinade:

1. 1/4 C. organic soy sauce
2. 1/4 C. organic dry white wine
3. 1" by 1-1/2" piece of ginger, chopped
4. 1 large clove garlic, minced
5. white parts of three scallions, sliced into very thin discs
6. 1 Tbsp organic dark brown sugar
7. 1 Tbsp lightly toasted sesame seeds

To toast sesame seeds, I use my toaster oven set at 350.  A light toast happens after about 6 minutes, and a medium one is about 9 minutes.

Mix all of the marinade ingredients together:

Put the tuna steaks in to marinate for about 20 minutes.  While they're marinating, light your grill and get it nice and hot.

When the grill is hot and the fish has marinated for sufficient time, oil your grill grate and put the fish on over high direct heat.  Cook for about 5 minutes on the first side and three on the other side, then move to indirect heat and cook until it's where you like it.  I like it pretty rare, so I actually take it off after just a couple more minutes of low indirect heat.

While your fish is grilling, make the miso soup.  I didn't have all the stuff to make real miso soup like you can get in a Japanese restaurant, so I faked it with cilantro and beet greens.  It was pretty good, but real seaweed is definitely better.

Improvised Miso Soup:

1. 3 C. water
2. 5-6 Tbsp organic red miso
3. green portions of 2 scallions, sliced thin on a diagonal
4. tops from two beets, stems removed and torn into bite sized pieces
5. 6-8 sprigs of cilantro, chopped

Put the beet greens in the water and bring to a boil.  When it's boiling, add the cilantro and remove from heat.  Add the scallions and miso and stir to combine.

Top the fish with sliced scallions and toasted sesame seeds, and serve it with a nice bowl of the soup.  Tasty and quick!