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.
Really delicious! I have found Dundee's Ginger Marmalade at Food Pyramid and at Ross Stores in the food section. A large urban supermarket or a gourmet shop will have it, too. It really adds zing, and it's so good on other things--chicken, pork, carrots, green beans, brussels sprouts. It's also wonderful on toast for breakfast. The glaze here has a good strong flavor so even if your tuna is frozen and just okay, the glaze will bring it up to snuff. Great with jasmine rice and a vegetable like steamed sugar snap peas, lightly sautees bok choi, etc.
My grocery store didn't have Ginger marmalade nor wasabi paste, so I substituted wasabi sauce (so I suspect milder heat) and used 1 Tbsp Ginger paste & 1 1/4Tbsp orange marmalade, which was very good with a sushi grade tuna steak about an inch and a half thick. I've always liked tuna cooked rare in a restaurant, but was afraid I'd overtook it.Turned out great adding an extra minute to the grill times & very simple to make. I will try it again with the original ingredients if/once I find them.
Wow...I was looking for a good tuna recipe, and my boys and I absolutely loved this one! It was so easy and really tasty!! I doubled up on the Spiced Ginger Preserves which I found at my HEB (surprisingly), because I use the Japanese powder to make my wasabi, and I think it's stronger than the stuff most Americans buy in a tube. I served it with jasmine rice which I drizzled the excess ginger sauce over and asparagus. It was really amazing!!! Thanks!!
delicious! made this after reading rave reviews, and I must concur. Didn't measure ingredients exactly and added a bit more wasabi paste. We all loved it. It was so easy - 10 minutes to prepare. Served with coconut milk rice and steamed sugar snap peas. The kids loved it too. Will definitely make again!
Incredible! No one had the ginger marmalade in my neck of the woods. I did find (at Import Market no less) a Apple Ginger Pear Jam. We cooked Mahi Mahi and loved every bite. This is a recipe to dazzle and impress-plus it is so easy!
We enjoyed this recipe so much I found the correct marmalade on Amazon so we would not be searching any longer for something close to what is recommended.
Incredibly easy to make, although we were frustrated with the wild goose chase we were sent on to find ginger marmalade. We, too, finally had luck with it at Bristol Farms. It'd be nice if Cooking Light would provide an alternative when listing obscure ingredients.
Our tuna was really fishy tasting (blech), but we saw the potential here. We'll try it again. Especially now that we have a whole jar of ginger marmalade and nothing else to do with it!