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Tuna Steaks with Wasabi-Ginger Glaze

Tuna Steaks with Wasabi-Ginger Glaze
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield

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

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.

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

Nutrition 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

How to Make It

  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.