Tuna with Citrus Ponzu Sauce Recipe

Tuna with Citrus Ponzu Sauce Recipe
Tuna with Citrus Ponzu Sauce Recipe photo by Taste of Home
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Tuna with Citrus Ponzu Sauce Recipe

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I like this Asian-inspired tuna because it's easy to prepare, delicious and healthy, too. It's a popular dish with my friends. —Diane Halferty, Corpus Christi, Texas
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1/2 teaspoon Chinese five-spice powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 4 tuna steaks (6 ounces each)
  • 1 tablespoon canola oil
  • 1/4 cup orange juice
  • 2 green onions, thinly sliced
  • 1 tablespoon lemon juice
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon brown sugar
  • 1/4 teaspoon minced fresh gingerroot

Directions

Combine the five-spice powder, salt and cayenne; sprinkle over tuna steaks. In a large skillet, cook tuna in oil over medium heat for 2-3 minutes on each side for medium-rare or until slightly pink in the center; remove and keep warm.
Combine the orange juice, onions, lemon juice, soy sauce, vinegar, brown sugar and ginger; pour into skillet. Cook for 1-2 minutes or until slightly thickened. Serve with tuna. Yield: 4 servings.
Originally published as Tuna with Citrus Ponzu Sauce in Simple & Delicious December/January 2013, p30

Nutritional Facts

1 tuna steak with 1 tablespoon sauce: 234 calories, 5g fat (1g saturated fat), 77mg cholesterol, 364mg sodium, 5g carbohydrate (3g sugars, 0 fiber), 40g protein. Diabetic Exchanges: 5 lean meat, 1/2 fat.

  • 1/2 teaspoon Chinese five-spice powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 4 tuna steaks (6 ounces each)
  • 1 tablespoon canola oil
  • 1/4 cup orange juice
  • 2 green onions, thinly sliced
  • 1 tablespoon lemon juice
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons rice vinegar
  • 1 teaspoon brown sugar
  • 1/4 teaspoon minced fresh gingerroot
  1. Combine the five-spice powder, salt and cayenne; sprinkle over tuna steaks. In a large skillet, cook tuna in oil over medium heat for 2-3 minutes on each side for medium-rare or until slightly pink in the center; remove and keep warm.
  2. Combine the orange juice, onions, lemon juice, soy sauce, vinegar, brown sugar and ginger; pour into skillet. Cook for 1-2 minutes or until slightly thickened. Serve with tuna. Yield: 4 servings.
Originally published as Tuna with Citrus Ponzu Sauce in Simple & Delicious December/January 2013, p30

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