Tuna Steaks with Wasabi-Ginger Glaze

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

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.

Yield: 4 servings (serving size: 1 steak and 1 1/2 teaspoons cilantro)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

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

Preparation

  1. 1. Spoon 1 tablespoon soy sauce over fish; let stand 5 minutes.
  2. 2. Combine the remaining 1 tablespoon soy sauce, ginger marmalade, and 2 teaspoons wasabi paste in a small bowl, stirring with a whisk.
  3. 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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