Soy-Glazed Tuna Steaks with Baby Bok Choy
- cal. (kcal) 238
- Makes: 4 servings
- Prep: 10 mins
- Grill: 10 mins
low-sodium soy sauce
grated fresh ginger
tuna steaks, about 4 ounces each (3/4 to 1 inch thick)
baby bok choy (about 1-1/2 pounds), halved lengthwise, washed and large leaves removed
- Combine 1/4 cup water, 2 tablespoons of the soy sauce, the mirin, ginger, sugar and garlic in a small saucepan. Bring to a boil over medium-high heat. Stir together remaining tablespoon soy sauce and cornstarch, then stir into saucepan. Cook for 3 minutes over medium heat or until thickened. Divide sauce into two separate bowls, 5 tablespoons in one bowl and 3 tablespoons in the other.
- Prepare grill with medium-hot coals or heat gas grill to medium-high. Brush cut-side of bok choy with about half of the 5 tablespoons of sauce and place cut-side down on grill. Cook for 4 to 5 minutes per side, brushing often with sauce.
- Meanwhile, place tuna on grill and brush with about half of the 3 tablespoons of sauce from second bowl. Cook about 4 minutes per side, constantly brushing with sauce. Remove bok choy and tuna from grill and serve immediately.
Nutrition Information for Soy-Glazed Tuna Steaks with Baby Bok ChoyServings Per Recipe: 4
PER SERVING: 238 cal., 6 g total fat (1 g sat. fat), 43 mg chol., 609 mg sodium, 14 g carb. (2 g fiber), 30 g pro.