Tuna with Wasabi Sauce Recipe
- 1/4 cup reduced-sodium teriyaki sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 4 tuna steaks (8 ounces each)
- 1/2 cup wasabi mayonnaise
- 2 tablespoons chopped green onion
- 2 teaspoons lemon juice
- 1. In a large resealable plastic bag, combine the teriyaki sauce, vinegar and oil; add tuna. Seal bag and turn to coat; refrigerate for up to 1 hour. Meanwhile, in a small bowl, combine the mayonnaise, onion and lemon juice until blended. Refrigerate until serving.
- 2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until medium-rare or until slightly pink in the center. Serve with wasabi sauce. Yield: 4 servings.
1 tuna steak with about 2 tablespoons sauce equals 458 calories, 25 g fat (4 g saturated fat), 112 mg cholesterol, 341 mg sodium, 1 g carbohydrate, trace fiber, 53 g protein.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.