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.

Karen Levin
Recipe by Cooking Light June 2008

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Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1 steak and 1 1/2 teaspoons cilantro)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

281 calories; calories from fat 7%; fat 2.3g; saturated fat 0.5g; mono fat 0.3g; poly fat 0.6g; protein 51.4g; carbohydrates 7.7g; fiber 0.1g; cholesterol 98mg; iron 1.8mg; sodium 397mg; calcium 37mg.