This tuna recipe takes on an Asian flair with a coating of sesame seeds and a sauce of wasabi paste, soy sauce and fresh ginger.
It is so easy and you can do it with salmon too.
The Wasabe -Ponzu Sauce can also be used as salad dressing.
I served it on Spring Salad mix with Arugula and it was light, low in calories and high in Protine.
- 1 tablespoon chopped green onions
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons fresh orange juice $
- 1 tablespoon rice vinegar
- 1 teaspoon brown sugar
- 1 teaspoon grated lemon rind
- 2 teaspoons fresh lemon juice
- 2 teaspoons honey
- 1 1/4 teaspoons prepared wasabi paste or more
- 1 teaspoon grated peeled fresh ginger
- 2 teaspoons vegetable oil
- 4 (6-ounce) tuna steaks (about 3/4 inch thick)
- 1/4 teaspoon salt
- 3 tablespoons sesame seeds
- 2 tablespoons black sesame seeds
- Combine first 10 ingredients, stirring with a whisk.
- Heat oil in a large nonstick skillet over medium-high heat. Sprinkle tuna with salt. Combine sesame seeds in a shallow dish. Dredge tuna in sesame seeds. Add tuna to pan; cook 3 minutes on each side or until desired degree of doneness. Garnish with green onions, if desired. Serve tuna with sauce.
|Amount Per Recipe||%DV|
|Recipe Size 165g|
|Calories from Fat 285||67%|
|Total Fat 33.59g||42%|
|Saturated Fat 4.31g||17%|
|Trans Fat 0.23g|
|Total Carbs 27.22g||7%|
|Dietary Fiber 5.4g||18%|