Serves: 4
Total Calories: 177

1 tablespoon vegetable oil
1 1/2 pounds tuna steaks, cut at least 1 1/2 inches think
kosher salt and coarsely ground black pepper to taste
1 onion, halved and thickly sliced
1 rib celery, peeled and sliced
1 teaspoon five-spice powder
2 cups seafood fish broth
see Changing Face of Homemade: _Fishing For Broth
1 (12-ounce) package frozen, shelled edamame, thawed
1 teaspoon soy sauce
1 teaspoon balsamic vinegar
2 teaspoons chopped pickled (sushi) ginger

Heat the oil in a large, deep skillet or Dutch oven over high heat. Season the tuna with salt and pepper and brown quickly on both sides in the hot oil (no more than 2 minutes per side). Remove from the pan and set aside.

Reduce the heat to medium, add the onion and celery to the pan, and sauté until barely tender, about 5 minutes. Add the five-spice powder and broth, and heat until simmering. Stir in the edamame, and return the tuna to the pan. Simmer until the edamame are tender, 3 to 4 minutes.

Transfer the tuna to a cutting board. Add the soy sauce and vinegar to the edamame and transfer to a serving platter with a slotted spoon. Slice the tuna against its grain and arrange the slices over the edamame spoon the broth over the top and garnish with the chopped pickled ginger.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 177
Calories from Fat: 72

More Recipes from the Homemade in a Hurry Cookbook:
*Fish & Shellfish
Fish Cakes Florentine
Ginger Poached Salmon With Wasabi "Hollandaise"
Ginger-Crusted Roasted Tuna
Grilled Cajun Catfish Tacos
Grilled Halibut Escabèche
Grilled Salmon With Green Mango Salsa
Hoisin Pesto Shrimp
Mahogany Sea Scallops In Coconut Broth
Mango Beurre Blanc With Grilled Scallops
Orange Chimichurri Mahi Mahi
Poached Salmon With Creamed Brie
Potato-Crusted Flounder With Balsamic Brown "Butter"
Roasted Mussels With Salsa
Roasted Scallops With Foie Vinaigrette
Salmon Sandwiched With Feta And Smoked Salmon
Seafood Couscous
Slow-Poached Salmon In Garlic Oil And Herbs
Snapper Encrusted With Almonds
Steamed Sea Bass With Oranges And Red Pepper
Tuna Braised With Edamame