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