Pan-seared tuna steaks with ginger vinaigrette from Food & Wine Magazine, April 2015: The Wine Issue (page 64)

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Notes about this recipe

  • MeghanMoriarty on March 03, 2026

    This dish was simple, quick and amazing. I also served it with regular broccoli and jasmine rice. I suggest making a little extra sauce if serving with rice. Perfect Monday night dish!

  • hillsboroks on May 22, 2018

    Yum! Yum! Yum! This recipe is so easy that you are not quite prepared for the wallop of big, bold Asian flavor that it hits you with. We served this with regular broccoli and rice and when the sauce got onto the broccoli on your plate it took the broccoli from ho hum to Wow as well. We ended up putting the extra sauce all over the broccoli and rice as well as the tuna. This fast and easy for a weeknight dinner but cool enough to serve to guests.

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