Tuna Steaks with Wasabi-Ginger Glaze

Add jasmine rice and steamed fresh asparagus to complete the meal. Chinese-style hot mustard has a sharp, spicy bite and can be used in place of wasabi paste. The glaze would also pair well with salmon, chicken thighs, or pork.

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

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. 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.

Nutritional Information

Calories:

281 (7% from fat)

Fat:

2.3g (sat 0.5g,mono 0.3g,poly 0.6g)

Protein:

51.4g

Carbohydrate:

7.7g

Fiber:

0.1g

Cholesterol:

98mg

Iron:

1.8mg

Sodium:

397mg

Calcium:

37mg