Tuna Steaks with Wasabi-Ginger Glaze
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
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Spoon 1 tablespoon soy sauce over fish; let stand 5 minutes.
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Combine the remaining 1 tablespoon soy sauce, ginger marmalade, and 2 teaspoons wasabi paste in a small bowl, stirring with a whisk.
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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.
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