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.
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.
More From Cooking Light
- Calories: 281
- Calories from fat: 7%
- Fat: 2.3g
- Saturated fat: 0.5g
- Monounsaturated fat: 0.3g
- Polyunsaturated fat: 0.6g
- Protein: 51.4g
- Carbohydrate: 7.7g
- Fiber: 0.1g
- Cholesterol: 98mg
- Iron: 1.8mg
- Sodium: 397mg
- Calcium: 37mg
- 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
- 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.
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