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Prep Time:20 minsAdditional Time:1 hr 15 minsTotal Time:1 hr 35 minsServings:4Yield:4 servingsJump to Nutrition Facts
Prep Time:20 minsAdditional Time:1 hr 15 minsTotal Time:1 hr 35 minsServings:4Yield:4 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:1 hr 15 mins
Additional Time:
1 hr 15 mins
Total Time:1 hr 35 mins
Total Time:
1 hr 35 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
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Ingredients
4(5 to 6 ounce) fresh or frozen tuna steaks, about 1-inch thick
2tablespoonsrice vinegar
2tablespoonsfinely chopped scallion
½teaspoonfinely shredded lime peel
1tablespoongrated fresh ginger
1tablespoonminced fresh ginger root
1tablespoontoasted sesame oil
1tablespoonchopped fresh cilantro
2teaspoonsreduced-sodium soy sauce
1clovegarlic, minced
¼teaspoonsalt
¼teaspooncrushed red pepper
1 cedar grilling plank (about 14x6 inches)
2teaspoonstoasted sesame seeds
DirectionsThaw fish, if frozen. Rinse the fish; pat dry with paper towels. Whisk together the rice vinegar, scallion, lime peel, lime juice, ginger, sesame oil, cilantro, soy sauce, garlic, salt, and crushed red pepper in a shallow dish. Reserve 1/4 cup of the marinade; set aside. Add the tuna steaks to the dish, turning to coat. Cover and marinate in the refrigerator for 1 hour, turning the steaks once. Meanwhile, soak the cedar plank in water for at least 30 minutes.Drain and discard the marinade from the fish. Remove the cedar plank from the water. Cut bok choy bunches in halves lengthwise; set aside.For a charcoal grill, place the cedar plank on the grill rack directly over medium-hot coals. Cover and grill for 3 minutes or until it begins to crackle and smoke. Turn plank over. Place the tuna steaks on the plank. Cover and grill the plank for 12 to 15 minutes or until the tuna begins to flake when tested with a fork (the fish will be slightly pink in the center). Do not turn the tuna. Grill the bok choy on the grill rack directly over the coals for 2 to 3 minutes or until wilted, turning once. (For a gas grill, preheat grill. Reduce heat to medium-hot. Place the plank on the grill rack over heat. Cover and grill as directed.) Drizzle the bok choy with the reserved marinade mixture. Sprinkle the bok choy and tuna with sesame seeds.Originally appeared: Diabetic Living Magazine
Directions
Thaw fish, if frozen. Rinse the fish; pat dry with paper towels. Whisk together the rice vinegar, scallion, lime peel, lime juice, ginger, sesame oil, cilantro, soy sauce, garlic, salt, and crushed red pepper in a shallow dish. Reserve 1/4 cup of the marinade; set aside. Add the tuna steaks to the dish, turning to coat. Cover and marinate in the refrigerator for 1 hour, turning the steaks once. Meanwhile, soak the cedar plank in water for at least 30 minutes.Drain and discard the marinade from the fish. Remove the cedar plank from the water. Cut bok choy bunches in halves lengthwise; set aside.For a charcoal grill, place the cedar plank on the grill rack directly over medium-hot coals. Cover and grill for 3 minutes or until it begins to crackle and smoke. Turn plank over. Place the tuna steaks on the plank. Cover and grill the plank for 12 to 15 minutes or until the tuna begins to flake when tested with a fork (the fish will be slightly pink in the center). Do not turn the tuna. Grill the bok choy on the grill rack directly over the coals for 2 to 3 minutes or until wilted, turning once. (For a gas grill, preheat grill. Reduce heat to medium-hot. Place the plank on the grill rack over heat. Cover and grill as directed.) Drizzle the bok choy with the reserved marinade mixture. Sprinkle the bok choy and tuna with sesame seeds.
Thaw fish, if frozen. Rinse the fish; pat dry with paper towels. Whisk together the rice vinegar, scallion, lime peel, lime juice, ginger, sesame oil, cilantro, soy sauce, garlic, salt, and crushed red pepper in a shallow dish. Reserve 1/4 cup of the marinade; set aside. Add the tuna steaks to the dish, turning to coat. Cover and marinate in the refrigerator for 1 hour, turning the steaks once. Meanwhile, soak the cedar plank in water for at least 30 minutes.
Drain and discard the marinade from the fish. Remove the cedar plank from the water. Cut bok choy bunches in halves lengthwise; set aside.
For a charcoal grill, place the cedar plank on the grill rack directly over medium-hot coals. Cover and grill for 3 minutes or until it begins to crackle and smoke. Turn plank over. Place the tuna steaks on the plank. Cover and grill the plank for 12 to 15 minutes or until the tuna begins to flake when tested with a fork (the fish will be slightly pink in the center). Do not turn the tuna. Grill the bok choy on the grill rack directly over the coals for 2 to 3 minutes or until wilted, turning once. (For a gas grill, preheat grill. Reduce heat to medium-hot. Place the plank on the grill rack over heat. Cover and grill as directed.) Drizzle the bok choy with the reserved marinade mixture. Sprinkle the bok choy and tuna with sesame seeds.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)213Calories5gFat4gCarbs36gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
