Yellowfin Tuna with Scallions and Ginger
Yellowfin Tuna with Scallions and Ginger might be just the main course you are searching for. This recipe serves 4. This recipe covers 28% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and pescatarian recipe has 300 calories, 43g of protein, and 10g of fat per serving. If you have scallions, butter, yellowfin tuna steaks, and a few other ingredients on hand, you can make it. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert.
Instructions
In a medium saucepan, heat the olive oil until a piece of scallion sizzles in it. Season the tuna pieces with salt and pepper and carefully add them to the saucepan; they should be completely immersed. Cook over low heat at a bare simmer until the tuna is just cooked through and a fork inserted in the fish comes out easily, about 7 minutes.
Transfer the tuna to a plate and cover with foil to keep warm.
In a small saucepan, heat 3 tablespoons of the tuna cooking oil.
Add the scallions and ginger and saut over low heat until the scallions are tender, about 10 minutes.
Add the balsamic vinegar and simmer for 1 minute. Stir in the soy sauce and ketchup and simmer gently for 1 minute.
Remove from the heat and stir in the butter until smooth. Season the sauce with salt and pepper.
Set 2 pieces of tuna on each plate. Using a slotted spoon, spread a layer of the scallions on top of the tuna. Spoon the sauce on the fish and serve.
Recommended wine: Merlot, Pinot Noir, Rose Wine
Tuna can be paired with Merlot, Pinot Noir, and rosé Wine. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. One wine you could try is Flora Springs Napa Valley Merlot. It has 4.2 out of 5 stars and a bottle costs about 18 dollars.
Flora Springs Napa Valley Merlot
Bursting with big black cherry, juniper berry and black licorice flavors, easing into notes of cardamom, cinnamon, and gentle vanilla creme. There's an intriguing granite minerality to the wine along with a toasty, sweet oak profile in the finish. This is a wonderful stand-alone wine, but can be paired with a variety of dishes. It's forceful personality make it a good match for almost anything a Cabernet would be paired with, a favorite steak dish for instance, yet the wine's tannin structure is soft enough to pair with eggplant parmesan or your favorite chicken dish.