June 5, 2009, Newsletter Issue #118: Pan Asian Grilled Tuna
Tip of the Week
1 pound fresh tuna fillet, skinned and
cut into 4 portions
2 T soy sauce, low sodium
1 t brown sugar
1 t honey
¼ t dry ground ginger
¼ t dry ground mustard
Preheat grill. Lightly spritz with oil
if using indoor variety.
Combine all ingredients except for tuna
in small bowl.
Brush mixture onto tuna fillet
portions.
Place tuna onto grill.
Cook until it easily flakes with fork.
Remove from grill and serve.
Serve this dish over a bed of cooked
lentils for an even higher protein content.
Or, it goes just as well over some
cooked Soba noodles that have been seasoned with miso and herbs.
The Soba noodles will help to complete
the Asian feel to the grilled tuna recipe above.
If you do not eat this immediately
after grilling, let cool. Then, place it into a resealable plastic
bag and put into refrigerator. Do not let keep in refrigerator more
than three days.
This Grilled tuna recipe can be used to
make a tempting tuna salad. Simply flake apart the grilled tuna
portions and place over a bed of mixed greens (or iceberg lettuce).
Drizzle some low fat salad dressing on top and enjoy. Try this with
some cranberry vinaigrette. Ooohh
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