Tuna Steaks with Wasabi-Ginger Glaze

Tuna Steaks with Wasabi-Ginger Glaze Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Jasmine rice and steamed fresh asparagus pairs nicely with the tuna steaks to complete the meal. Chinese-style hot mustard has a sharp, spicy bite and can be used in place of wasabi paste. The ginger glaze would also pair well with salmon, chicken thighs, or pork.

Yield:

4 servings (serving size: 1 steak and 1 1/2 teaspoons cilantro)

Recipe from

Nutritional Information

Calories 281
Caloriesfromfat 7 %
Fat 2.3 g
Satfat 0.5 g
Monofat 0.3 g
Polyfat 0.6 g
Protein 51.4 g
Carbohydrate 7.7 g
Fiber 0.1 g
Cholesterol 98 mg
Iron 1.8 mg
Sodium 397 mg
Calcium 37 mg

Ingredients

2 tablespoons low-sodium soy sauce, divided
4 (6-ounce) tuna steaks (1 inch thick)
2 tablespoons ginger marmalade (such as Dundee)
2 teaspoons wasabi paste
Cooking spray
2 tablespoons chopped fresh cilantro

Preparation

1. Spoon 1 tablespoon soy sauce over fish; let stand 5 minutes.

2. Combine the remaining 1 tablespoon soy sauce, ginger marmalade, and 2 teaspoons wasabi paste in a small bowl, stirring with a whisk.

3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add fish to pan; cook 2 minutes on each side. Spoon marmalade mixture over tuna; cook 1 minute or until medium-rare or until desired degree of doneness. Remove tuna from pan; sprinkle with cilantro.

Note:

Karen Levin,

June 2008
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