Steamed Tuna Fish

Steamed Tuna Fish

"Tender steamed tuna with a ginger, sherry, garlic and soy sauce."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

30 m servings 282 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 28.3 g
  • 57%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 1330 mg
  • 53%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place tuna steaks in a steamer over 1 inch of boiling water, and cover. Cook 6 to 8 minutes, or until fish flakes easily with a fork.
  2. Meanwhile, in a medium saucepan, combine soy sauce, sherry, vegetable oil, green onions, ginger, garlic, salt, and black pepper. Bring to a boil.
  3. Remove tuna steaks from steamer, and place in a serving dish. Pour sauce over tuna steaks, and serve immediately.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

40
  1. 50 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I served it with Sushi Rice (Japanese Rice) and it was very good. I found that 1 tsp salt is too much because there is a lot of salt in Soy sauce already. I think it is better not to add salt ...

Most helpful critical review

This was the worst fish I have ever tasted. It was tough and much too salty even though I did not add salt. My husband is a died in the wool fish eater did not like this at all.

Most helpful
Most positive
Least positive
Newest

I served it with Sushi Rice (Japanese Rice) and it was very good. I found that 1 tsp salt is too much because there is a lot of salt in Soy sauce already. I think it is better not to add salt ...

I would give this 10 stars if I could. My husband couldn't stop talking about it, and my father kept giving me the "thumbs up" during dinner (a major compliment) I did take the advice of the oth...

Very tasty marinade! Makes tons. Hubby liked it too. Probally would be really good over grilled tuna as well.

Thankyou everyone for giving me such a high rating on this recipe. I admit that you can cut back on ginger. I come from the Micronesian island of Kosrae and we use much ginger there. I have oth...

This recipe is excellent and very easy!!! I used half the ginger and would probably reduce the amount to about 2 tablespoons next time.

I loved this recipe as did everyone I made it for. I do think that 1/2 cup of ginger is an awful lot. I used less than 1/4 cup and it was delicious.

This is an excellent recipe! We loved it and will make it again and again. I did not use as much ginger as the recipe called for but simply grated up one 2inch piece. It was plenty gingery and d...

I had some frozen tuna steaks given to us by a local fisherman. I took them out today, and had NO idea how to cook them. I found this recipe, but couldn't go to the store to get the missing ingr...

Very gourmet - not too complicated.

Other stories that may interest you