Tuna Steaks with Wasabi Ginger Glaze

Tuna Steaks with Wasabi Ginger Glaze


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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.

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Bradenton, FL


  • 2 Tbs. low-sodium soy sauce, divided
  • 4 6-oz. tuna steaks (1-inch thick)
  • 2 Tbs. ginger marmalade (such as Dundee)
  • 2 tsp. wasabi paste
  • Cooking spray
  • 2 Tbs. chopped fresh cilantro

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Spoon 1 tablespoon soy sauce over tuna steaks; let stand 5 minutes. 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 tuna steaks 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. 

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