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Grilled Tuna with Chipotle Ponzu and Avocado Salsa

Here is a great example of how bold Asian and Latin flavors work well together. Orange and lime juice substitute for rice vinegar, the acidic ingredient typically used in a Japanese ponzu dipping sauce. It gets a kick from the hot, smoky chipotle chiles. You can also try the ponzu with chicken.

Cooking Light NOVEMBER 2005

  • Yield: 4 servings (serving size: 1 tuna steak, 1/2 cup rice, 1/2 cup salsa, and about 1/3 cup ponzu)

Ingredients

  • Ponzu:
  • 1/2 cup orange juice
  • 1/2 cup lime juice
  • 1/4 cup grated onion
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon chopped peeled fresh ginger
  • 1 1/2 chipotle chiles in adobo sauce
  • Salsa:
  • 3/4 cup diced English cucumber
  • 1/2 cup diced plum tomato
  • 1/2 cup diced peeled avocado
  • 1/4 cup chopped fresh cilantro
  • Remaining ingredients:
  • 4 (6-ounce) tuna steaks
  • 1/4 teaspoon salt
  • Cooking spray
  • 2 cups hot cooked medium-grain rice

Preparation

To prepare ponzu, place 1/2 cup orange juice and the next 5 ingredients (through 1 1/2 chipotle chiles) in a blender, and process until smooth.

To prepare salsa, combine diced cucumber, tomato, avocado, and cilantro in a small bowl.

Sprinkle fish with salt. Heat a large nonstick grill pan over medium-high heat. Coat pan with cooking spray. Add fish; cook 3 minutes on each side or until desired degree of doneness. Cut each tuna steak diagonally across the grain into thin slices. Arrange sliced tuna over rice; top with salsa, and drizzle with ponzu.

Nutritional Information

Amount per serving
  • Calories: 447
  • Calories from fat: 26%
  • Fat: 12.6g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 3.1g
  • Protein: 44g
  • Carbohydrate: 37.8g
  • Fiber: 2.5g
  • Cholesterol: 64mg
  • Iron: 3.9mg
  • Sodium: 606mg
  • Calcium: 34mg
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Grilled Tuna with Chipotle Ponzu and Avocado Salsa Recipe

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