Grilled Tuna Steaks with Cucumber–Pickled Ginger Relish Recipe Print Page

Options

Format:

Full Page
3 x 5 card
4 x 6 card

Include:

Nutritional Info
Advertisement
Grocery Deals

See more

Main Dishes and EntrÃ©es

Photo by: Photo: Oxmoor House

Grilled Tuna Steaks with Cucumber–Pickled Ginger 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

Oxmoor House APRIL 2009

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

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.

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

Search for Recipes by Nutrition Data

Go to full version of

Grilled Tuna Steaks with Cucumber–Pickled Ginger Relish recipe