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Grilled Tuna Steaks with Cucumber–Pickled Ginger Relish

Photo: Oxmoor House
Prep time 9 mins
Cook time 6 mins
Yield 4 servings (serving size: 1 steak and about 1/3 cup relish)
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

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

Nutrition 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

How to Make It

  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.

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