Tuna Steaks with Wasabi-Ginger Glaze

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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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
Member Ratings and Reviews
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I loved it, but changed it up a bit. Instead of the ginger marmalade, I used Mango Ginger Habanero Sauce (Fischer & Weiser brand) - AWESOME! Gonna try with pork!01/06/09
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This was AMAZING!! And so easy! Make sure you get very nice and fresh tuna steaks. I will definitely make again!11/19/08




