Tip Of The Week.
Be sure to wash your hunting clothes in unscented detergent and avoid getting anything that will give yourself away in the woods from getting on them. Clean the soles of your boots/footwear also as you can leave trace odors that will alert deer to your presence. Always hunt downwind if possible. Listen for signs of anything approaching your stand such as rustle of leaves or the absence of any sound. Most important let someone know where you are hunting so if you don’t return in a timely manner they will know where to look.
Tuna Steaks with Wasabi-Ginger Glaze
4 servings (serving size: 1 steak and 1 1/2 teaspoons cilantro)
By Karen Levin
RECIPE BY Cooking Light
Jasmine rice and steamed fresh asparagus pairs nicely with the tuna steaks to complete the meal.
Chinese-style hot mustard has a sharp, spicy bite and can be used in place of wasabi paste. The ginger glaze would also pair well with salmon, chicken thighs, or pork.
- 2 tablespoons low-sodium soy sauce, divided
- 4 (6-ounce) tuna steaks (1 inch thick)
- 2 tablespoons ginger marmalade (such as Dundee)
- 2 teaspoons wasabi paste
- Cooking spray
- 2 tablespoons chopped fresh cilantro
How to Make It
Spoon 1 tablespoon soy sauce over fish; let stand 5 minutes.
Combine the remaining 1 tablespoon soy sauce, ginger marmalade, and 2 teaspoons wasabi paste in a small bowl, stirring with a whisk.
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add fish to pan; cook 2 minutes on each side. Spoon marmalade mixture over tuna; cook 1 minute or until medium-rare or until desired degree of doneness. Remove tuna from pan; sprinkle with cilantro.