Rania’s Recipes: Shrimp & Feta Saganaki, Seared Tuna Steaks

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(Photo Courtesy of Rania Harris)

(Photo Courtesy of Rania Harris)

Rania Harris stopped by Pittsburgh Today Live on Wednesday to show off two great seafood recipes!

Seared Tuna Steaks with Citrus Soy Sauce

  • ½ cup soy sauce
  • ¼ cup mirin
  • 1 small shallot, thinly sliced
  • ½ jalapeno, seeded and chopped
  • 2 tablespoons fresh orange juice
  • One 3-inch strip of lemon zest plus
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon sugar
  • ¼ teaspoon ground coriander
  • 1 tablespoon vegetable oil
  • Four 4-ounce tuna steaks (1 inch thick)
  • Salt and freshly ground pepper


In a small saucepan, mix the soy sauce, mirin, shallot, jalapeno, orange juice, lemon zest and juice, sugar and coriander. Simmer over moderate heat until reduced by half, about 8 minutes. Strain the sauce.

In a large nonstick skillet, heat the oil until shimmering. Season the tuna with salt and pepper. Cook over high heat for 1 minute per side. Transfer the tuna to a platter and let rest for 1 minute; thickly slice and serve with the sauce.

Serves 4

Shrimp and Feta Saganaki

  • 3 tablespoons extra-virgin Greek olive oil
  • 2 tablespoons unsalted butter
  • ½ cup chopped red onion
  • 2 garlic cloves, chopped
  • 16 large shrimp, heads and tails left on, deveined
  • ½ cup good-quality chopped canned plum tomatoes
  • 1 cup crumbled Greek feta cheese
  • ½ cup heavy cream
  • ½ cup ouzo
  • Salt and pepper
  • Chopped fresh flat-leaf parsley for garnish


Heat the oil and 1 tablespoon of the butter in a sauté pan over medium heat. Sweat the onion and garlic, but do not brown. Add the shrimp and cook for 1 minute to color lightly.

Add the tomatoes and feta and stir gently. When the feta begins to soften, add the cream and ouzo. Simmer until you’ve cooked off the alcohol, 5 to 8 minutes. Season with salt and pepper.

Stir in the last 1 tablespoon of butter. Remove from the heat, sprinkle with more pepper and a little chopped parsley, and serve.

Serves 4

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