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Tuna "London Broil" with Wasabi Cream

Photo: Karry Hosford
Yield 4 servings (serving size: 1 steak, 2 tablespoons wasabi cream, and 1 1/2 teaspoons onions)
From the Pacific Rim, here's a "London broil" with piquant Asian influences. A cool bite of wasabi dressing finishes the dish.

Ingredients

  • 2 teaspoons sesame seeds, toasted
  • 2 teaspoons wasabi powder (dried Japanese horseradish)
  • 2 teaspoons cracked black pepper
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 4 (6-ounce) tuna steaks (about 3/4 inch thick)
  • 1 tablespoon wasabi powder
  • 1 tablespoon water
  • 1/4 cup low-fat mayonnaise
  • 1/4 cup fat-free sour cream
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon low-sodium soy sauce
  • Cooking spray
  • 2 tablespoons sliced green onions

Nutrition Information

  • calories 308
  • caloriesfromfat 30 %
  • fat 10.3 g
  • satfat 2.4 g
  • monofat 3 g
  • polyfat 3 g
  • protein 41.3 g
  • carbohydrate 9.7 g
  • fiber 0.9 g
  • cholesterol 66 mg
  • iron 4.4 mg
  • sodium 500 mg
  • calcium 47 mg

How to Make It

  1. Combine first 5 ingredients; rub over tuna. Cover and chill 30 minutes. Combine wasabi and water. Let stand 5 minutes. Stir in mayonnaise, sour cream, juice, and soy sauce.

  2. Prepare grill to high heat.

  3. Place steaks on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Serve with wasabi cream; sprinkle with onions.

Recipes adapted from Steven Raichlen's books How to Grill (Workman, 2001) and BBQ USA (Workman, 2003)