Spring Ahead: Ahi tuna with green tea soy broth

Yield: 4 servings


2 green tea bags

3 cups hot water

1 tablespoon ginger, grated

3 tablespoons low-sodium soy sauce

1/2 cup pineapple, chopped

1 tablespoon, plus 2 teaspoons extra virgin olive oil

3 cups scallions, cut into 1-inch pieces

4 4-ounce ahi tuna fillets

2 cups cooked brown rice

Method of Preparation:

1. Preheat grill.

2. Brew the green tea in hot water for 4-6 minutes. In a large saucepan, combine tea, ginger juice, soy sauce and pineapple to create a broth.

3. In a large sauté pan, heat one tablespoon of olive oil to medium heat. Add leeks or scallions and sauté briefly.

4. Brush each tuna fillet with a one teaspoon of olive oil and grill 3-5 minutes on each side. Keep warm.

5. In a medium sauce pot, reheat broth to a simmer. Pour 3/4 cup of broth in a 12-ounce bowl. Add a half cup of cooked brown rice.

6. Top with grilled ahi tuna fillet and 3/4 cup of sautéed scallions

Chef’s note: Tuna does not have to be cooked all the way through. In fact, it is traditionally served rare with a thin layer around the outside that is cooked.

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