Best Ginger Miso And Cilantro Sauce Recipes

Pan-Seared Tuna with Ginger, Miso and Cilantro Sauce image

Yield Makes 6 servings

Number Of Ingredients 8

2 tablespoons fresh lemon juice
2 tablespoons oriental sesame oil
2 tablespoons soy sauce
1 teaspoon ground black pepper
6 5-ounceahi tuna steaks (about 1 inch to 1 1/4 inches thick)
Nonstick vegetable oil spray
Ginger, Miso and Cilantro Sauce
Fresh cilantro sprigs

Steps:

Whisk lemon juice, sesame oil, soy sauce and pepper in small bowl to blend. Place tuna steaks in 13 x 9 x 2-inch glass baking dish. Pour marinade over tuna steaks; turn to coat. Cover and refrigerate 3 hours, turning occasionally.
Remove tuna from marinade. Spray large nonstick skillet with vegetable oil spray. Heat skillet over high heat. Add 3 tuna steaks to skillet and cook about 3 minutes per side for medium-rare. Transfer tuna steaks to plate. Tent with aluminum foil to keep warm. Repeat with remaining 3 tuna steaks.
Transfer tuna steaks to plates. Spoon Ginger, Miso and Cilantro Sauce atop tuna. Garnish with cilantro and serve.

Ginger, Miso and Cilantro Sauce image

Yield Makes 3/4 cup

Number Of Ingredients 9

1 1/2 teaspoons oriental sesame oil
1/2 cup minced shallots
1 tablespoon minced peeled fresh ginger
1 cup canned low-salt chicken broth
1/4 cup frozen orange juice concentrate, thawed
3 tablespoons rice vinegar
2 tablespoons yellow miso (fermented soybean paste)* or soy sauce
2 tablespoons chopped fresh cilantro
*Available at Japanese markets and specialty foods stores and in the Asian foods sections of some supermarkets.

Steps:

Heat oil in heavy small saucepan over medium-high heat. Add shallots and ginger and sauté 2 minutes. Add broth, orange juice concentrate and vinegar. Boil until mixture is reduced to 3/4 cup, about 6 minutes. (Can be made 1 day ahead. Cover and chill. Return to boil before continuing.) Stir in miso and cilantro. Simmer 1 minute. Season with salt and pepper.