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Soy-Glazed Tuna Steaks with Baby Bok Choy

Makes: 4 servings Prep 10 mins Grill 10 mins

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.

nutrition facts

Servings Per Recipe 4
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