Grilled Tuna Steaks with Cucumber–Pickled Ginger Relish

Photo: Oxmoor House
The pickled ginger adds a sweet, spicy bite to the cucumber relish. Prepare the relish while the tuna grills. Make a quick side by steaming snow peas in the microwave. Serve with Wasabi Ice Cream with Honey for a delightful end to this Asian-inspired meal.

Prep: 9 minutes; Cook: 6 minutes

Yield:

4 servings (serving size: 1 steak and about 1/3 cup relish)

Recipe from

Recipe Time

Prep: 9 Minutes
Cook: 6 Minutes

Nutritional Information

Calories 257
Caloriesfromfat 18 %
Fat 5 g
Satfat 0.7 g
Monofat 2.3 g
Polyfat 1.5 g
Protein 40.2 g
Carbohydrate 8.8 g
Fiber 1 g
Cholesterol 77 mg
Iron 1.6 mg
Sodium 360 mg
Calcium 49 mg

Ingredients

4 (6-ounce) tuna steaks (about 1 inch thick)
1 tablespoon canola oil
1/2 teaspoon black pepper
1/4 teaspoon salt
Cooking spray
1 cup diced seeded peeled cucumber
6 tablespoons finely chopped red onion
6 tablespoons pickled ginger, coarsely chopped
3 tablespoons chopped fresh cilantro
1 1/2 tablespoons fresh lime juice

Preparation

1. Prepare grill.

2. Brush steaks with oil; sprinkle evenly with pepper and salt. Place fish on grill rack coated with cooking spray; grill 3 minutes on each side or until medium-rare or until desired degree of doneness.

3. While fish cooks, combine cucumber and remaining 4 ingredients in a medium bowl, tossing well. Serve relish over fish.

Note:

Cooking Light Fresh Food Fast

April 2009