Sunday, August 14, 2005
Tuna with Wasabi Cream
Source: Cooking Light
2 teaspoons sesame seeds, toasted
2 teaspoons wasabi powder (dried Japanese horseradish)
2 teaspoons cracked black pepper
1 teaspoon garlic powder
1/4 teaspoon salt
4 (6-ounce) tuna steaks (about 3/4 inch thick)
1 tablespoon wasabi powder (I had to use more to get enough kick)
1 tablespoon water
1/4 cup low-fat mayonnaise (I used regular mayo)
1/4 cup fat-free sour cream (I used light sour cream)
1 tablespoon fresh lemon juice
1 tablespoon low-sodium soy sauce
2 tablespoons sliced green onions
Combine first 5 ingredients; rub over tuna. Cover and chill 30 minutes. Combine wasabi and water. Let stand 5 minutes. Stir in mayonnaise, sour cream, juice, and soy sauce.
Prepare grill to high heat.
Place steaks on grill rack coated with cooking spray; grill 5 minutes (we like it pretty rare, so we grilled it for less time) on each side or until desired degree of doneness. Serve with wasabi cream; sprinkle with onions.
Yield: 4 servings (serving size: 1 steak, 2 tablespoons wasabi cream, and 1 1/2 teaspoons onions)
Nutritional Information: CALORIES 308 (30% from fat); FAT 10.3g (sat 2.4g,mono 3g,poly 3g); PROTEIN 41.3g; CHOLESTEROL 66mg; CALCIUM 47mg; SODIUM 500mg; FIBER 0.9g; IRON 4.4mg; CARBOHYDRATE 9.7g
Steven Raichlen , Cooking Light, AUGUST 2003 Recipes adapted from Steven Raichlen's books How to Grill (Workman, 2001) and BBQ USA (Workman, 2003)
I talked about this recipe HERE.