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.
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
2 tablespoons chopped fresh cilantro
How to Make It
Spoon 1 tablespoon soy sauce over fish; let stand 5 minutes.
Combine the remaining 1 tablespoon soy sauce, ginger marmalade, and 2 teaspoons wasabi paste in a small bowl, stirring with a whisk.
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.