Ingredients
1-inch piece fresh ginger, peeled and sliced into slivers 1 whole garlic clove, peeled 1-inch piece lemongrass cut from the tender bottom, or 2 tablespoons lemon juice (from 1 lemon) 3/4 cup light miso paste 1 tablespoon sesame seeds, plus more for garnish 1/3 cup rice wine vinegar or mirin 2 tablespoons soy sauce 4 (5- to 6-ounce) tuna steaks 3 scallions, thinly sliced, green part only 1/2 cup mixed fresh herbs or baby greens (chervil, parsley, thyme, tarragon, mint, arugula) 1 tablespoon extra virgin olive oil 1 tablespoon lemon juice (from 1 lemon) Kosher salt and cracked black pepper to tasteDescription
You've Probably Seen A Version Of This Recipe On Upscale Restaurant Menus, But It's Easy To Make At Home If You Buy "sushi Quality" Tuna From Your Fishmonger. The Tuna Should Be Glistening And Ruby Red And Shouldn't Smell Fishy. The Miso Glaze T
IVillage
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