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Soy-Glazed Tuna Steaks with Baby Bok Choy

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Makes: 4  servings Prep 10 mins Grill 10 mins
Soy-Glazed Tuna Steaks with Baby Bok Choy
Nutrition Facts

Servings Per Recipe 4


  • Amount Per Serving
  • cal.(kcal)238
  • Fat, total(g)6
  • chol.(mg)43
  • sat. fat(g)1
  • carb.(g)14
  • fiber(g)2
  • pro.(g)30
  • sodium(mg)609

Percent Daily Values are based on a 2,000 calorie diet

Ingredients
  • 3 tablespoons  low-sodium soy sauce
  • 5 teaspoons  mirin
  • 2 tablespoons  grated fresh ginger
  • 2 tablespoons  sugar
  • 2 cloves garlic, minced
  • 1 teaspoon  cornstarch
  • 4 tuna steaks, about 4 ounces each (3/4 to 1 inch thick)
  • 6 baby bok choy (about 1-1/2 pounds), halved lengthwise, washed and large leaves removed

Directions

1. 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.

2. 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.

3. 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.

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