Wasabi-Crusted Tuna with Ginger-Soy Sauce |
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Prep Time: 11 Minutes Cook Time: 5 Minutes |
Ready In: 16 Minutes Servings: 4 |
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In this recipe, the fish is dredged twice for maximum breading and crunchiness. The cooking spray helps the crumb mixture adhere to the tuna. Ingredients:
4 teaspoons low-sodium soy sauce |
1/4 teaspoon grated fresh ginger |
1/2 cup panko (japanese breadcrumbs) |
1 tablespoon wasabi powder |
1 tablespoon chopped fresh parsley |
4 (6-ounce) tuna steaks (about 1 inch thick) |
cooking spray |
1 tablespoon canola oil, divided |
chopped green onions (optional) |
Directions:
1. Combine soy sauce and ginger in a small bowl; set aside.
2. Combine panko, wasabi powder, and parsley in a shallow dish.
3. Coat steaks generously with cooking spray, and dredge in panko mixture. Coat steaks again with cooking spray; dredge in panko mixture.
4. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add steaks; cook 2 to 3 minutes on each side or until desired degree of doneness, adding remaining 1 1/2 teaspoons oil to pan when you turn steaks. Drizzle steaks with soy sauce mixture. Garnish with green onions, if desired.
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