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
4 (6-ounce) tuna steaks (about 1 inch thick)
1 tablespoon canola oil
1/2 teaspoon black pepper
1/4 teaspoon salt
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
How to Make It
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.
While fish cooks, combine cucumber and remaining 4 ingredients in a medium bowl, tossing well. Serve relish over fish.
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