Tuna with Miso-Chile Sauce

Yum, yum and yum! D is not a fan of fish, but liked this as did I. We didn't use mirin because it was $7.99 a bottle at Whole Foods, and wasn't at Kroghetto.
The sauce was spicy but flavorful. We both really liked it. We had with Broccoli with Red Pepper Flakes.

We had left over sauce because we only made 2 steaks, because neither of us likes left-over fish.

Tuna with Miso-Chile Sauce

Here, a standard red wine sauce is enhanced by miso, an ingredient similar to Parmesan. The sauce is equally good with beef or pork.

1 teaspoon butter
1 teaspoon minced shallots (Used 1TBSP)
1/2 teaspoon minced peeled fresh ginger
1/8 teaspoon chile paste with garlic
1 garlic clove, minced (Used 4 cloves)
1/2 cup dry red wine
1 1/2 tablespoons mirin (sweet rice wine) (Used rice wine with a pinch of sugar)
1 tablespoon red miso (soybean paste)
1 tablespoon vegetable oil
4 (6-ounce) tuna steaks (we used 2 frozen ones, thawed)
1/4 teaspoon salt
1/4 teaspoon black pepper

Melt butter in a small saucepan over medium heat. Add shallots, ginger, chile paste, and garlic; cook 3 minutes, stirring frequently. Add wine and mirin; bring to a boil. Cook until reduced to 3 tablespoons (about 8 minutes); remove from heat. Stir in miso.

Heat vegetable oil in a large nonstick skillet over medium-high heat. Sprinkle tuna steaks with salt and pepper. Add tuna to pan; cook 3 minutes on each side until fish is medium-rare or desired degree of doneness. Serve tuna steaks with sauce.

Yield: 4 servings (serving size: 1 steak and 1 tablespoon sauce)

CALORIES 245 (23% from fat); FAT 6.2g (sat 1.5g,mono 1.4g,poly 2.6g); IRON 1.5mg; CHOLESTEROL 79mg; CALCIUM 33mg; CARBOHYDRATE 3.5g; SODIUM 409mg; PROTEIN 40.4g; FIBER 0.2g

Cooking Light, JANUARY 2004