Grilled Tuna Steaks with Cucumber–Pickled Ginger Relish |
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Prep Time: 9 Minutes Cook Time: 6 Minutes |
Ready In: 15 Minutes Servings: 4 |
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The pickled ginger adds a sweet, spicy bite to the cucumber relish. Prepare the relish while the tuna grills. Make a quick side by steaming snow peas in the microwave. Serve with Wasabi Ice Cream with Honey for a delightful end to this Asian-inspired meal. Ingredients:
4 (6-ounce) tuna steaks (about 1 inch thick) |
1 tablespoon canola oil |
1/2 teaspoon black pepper |
1/4 teaspoon salt |
cooking spray |
1 cup diced seeded peeled cucumber |
6 tablespoons finely chopped red onion |
6 tablespoons pickled ginger, coarsely chopped |
3 tablespoons chopped fresh cilantro |
1 1/2 tablespoons fresh lime juice |
Directions:
1. Prepare grill.
2. Brush steaks with oil; sprinkle evenly with pepper and salt. Place fish on grill rack coated with cooking spray; grill 3 minutes on each side or until medium-rare or until desired degree of doneness.
3. While fish cooks, combine cucumber and remaining 4 ingredients in a medium bowl, tossing well. Serve relish over fish.
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