In this recipe, the fish is dredged twice for maximum breading and crunchiness. The cooking spray helps the crumb mixture adhere to the tuna.
4 teaspoons low-sodium soy sauce
1/4 teaspoon grated fresh ginger
1/2 cup panko (Japanese breadcrumbs)
1 tablespoon wasabi powder
1 tablespoon chopped fresh parsley
4 (6-ounce) tuna steaks (about 1 inch thick)
1 tablespoon canola oil, divided
Chopped green onions (optional)
How to Make It
Combine soy sauce and ginger in a small bowl; set aside.
Combine panko, wasabi powder, and parsley in a shallow dish.
Coat steaks generously with cooking spray, and dredge in panko mixture. Coat steaks again with cooking spray; dredge in panko mixture.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add steaks; cook 2 to 3 minutes on each side or until desired degree of doneness, adding remaining 1 1/2 teaspoons oil to pan when you turn steaks. Drizzle steaks with soy sauce mixture. Garnish with green onions, if desired.
Oxmoor House Healthy Eating Collection
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