Tuna Steaks Glazed with Ginger, Lime, & Soy
Yield
4 servingsPrep
10 minCook
10 minReady
50 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
tuna steaks
1 inch thick |
*
|
| 2 | tablespoons |
lime juice
|
|
| 1 ½ | tablespoons |
soy sauce, tamari
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 2 | teaspoons |
ginger
grated |
|
| 1 ½ | teaspoons |
sesame oil
|
|
| 1 | teaspoon |
hot chili peppers
|
|
| 1 | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
tuna steaks
1 inch thick |
*
|
| 3E+1 | ml |
lime juice
|
|
| 23 | ml |
soy sauce, tamari
|
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1E+1 | ml |
ginger
grated |
|
| 7.5 | ml |
sesame oil
|
|
| 5 | ml |
hot chili peppers
|
|
| 5 | ml |
sugar
|
|
Directions
Whisk ingredients in small bowl.
Pour marinade over fish and turn to coat.
Cover and let marinade for 30 min at room temperature, or 1 hr. in the refrigerator, turning fish over once or twice and spooning marinade over.
Preheat broiler.
Broil fish 4 in. from heat source until glazed and golden, basting twice with marinade, approx. 3 min.
Carefully turn fish over.
Broil until glazed and just cooked.
Transfer to plate and spoon juice over top.
