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 Cooking Light Fresh Food Fast

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Nutritional Information

Amount per serving
  • Calories: 257
  • Calories from fat: 18%
  • Fat: 5g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 1.5g
  • Protein: 40.2g
  • Carbohydrate: 8.8g
  • Fiber: 1g
  • Cholesterol: 77mg
  • Iron: 1.6mg
  • Sodium: 360mg
  • Calcium: 49mg

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