Steamed Tuna Fish

Steamed Tuna Fish

40

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

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.

On Sale

What's on sale near you.

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.

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 ...

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

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...

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.