From the Pacific Rim, here's a recipe with piquant Asian influences. A cool bite of wasabi dressing finishes the dish. Be sure to use skipjack tuna or albacore to avoid the high mercury levels found in regular tuna

Ingredients

1	teaspoons sesame seeds, toasted
2	teaspoons horseradish, dried wasabi powder
2	teaspoons cracked black pepper
1	teaspoon garlic powder
1/4	teaspoon salt
24	ounce tuna steaks (about 3/4 inch thick)
1	tablespoon horseradish, dried wasabi powder
1	tablespoon water
1/4	cup low-fat mayonnaise
1/4	cup fat-free sour cream
1	tablespoon fresh lemon juice
1	tablespoon soy sauce
1	Cooking spray
2	tablespoons sliced green onions

Directions

1. Combine first 5 ingredients; rub over tuna. Cover and chill 30 minutes.
   
   
2. Combine wasabi and water. Let stand 5 minutes. Stir in mayonnaise, sour cream, juice, and soy sauce.
   
   
3. Prepare grill to high heat.
   
   
4. Place steaks on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness.
   
   
5. Serve with wasabi cream; sprinkle with onions.
   
   
6. Yield: 4 servings (serving size: 1 steak, 2 tablespoons wasabi cream, and 1 1/2 teaspoons onions)
   
   

Categories

Fish, Main Dish, Asian, Barbecue, Broil, Grill, Sear

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in sugar Very high in niacin High in phosphorus Very high in selenium Very high in vitamin A High in vitamin B6 Very high in vitamin B12