Seared Ahi

Using Moondance Marinade is a good way to add flavor and richness to fish without adding too many calories. Serve the tuna with steamed rice and thinly sliced cucumbers. Offer Japanese beer or iced jasmine tea to drink.

6 tablespoons Moondance Marinade
1 teaspoon ground black pepper
6 5-ounce ahi tuna steaks (about 1 inch to 1 1/4 inches thick) Nonstick vegetable oil spray Additional Moondance Marinade
Fresh cilantro sprigs

Whisk Moondance Marinade and pepper in small bowl to blend. Place tuna steaks in a 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 additional Moondance Marinade atop tuna. Garnish with cilantro and serve.
Serves 6

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