Honey-Glazed Tuna and Greens

Here’s fusion cuisine (in this case, a hybrid ofAsian and European cooking) made fast. As thetuna is quick-grilled to seal in the juices, a soy-honey sauce with a touch of heat from crushed red pepper caramelizes, creating a beautiful and delicious glaze. Prepared in 10 minutes and grilled in four, you can make this dish while your dinner guests sip a cocktail.


  • 1/4 cup honey
  • 1/4 cup reduced-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon crushed red pepper
  • 4 5-ounce fresh tuna steaks, 1/2 to 1 inch thick
  • 12 cups packaged mesclun or torn mixed bitter salad greens (about 8 ounces)
  • 10 to 12 pear-shaped yellow or red cherry tomatoes, halved


  1. Preheat gas grill* or broiler. In a small bowl combine honey, soy sauce, oil, and red pepper. Set aside 2 tablespoons to brush on the fish and reserve remaining for dressing.
  2. Rinse tuna; pat dry. Brush both sides of fish with the 2 tablespoons soy mixture. Grill fish on the greased rack of an uncovered grill directly over medium coals or broil until fish flakes easily with a fork (allow 4 to 6 minutes per 1/2-inch thickness of fish). Turn 1-inch-thick steaks over halfway through cooking.
  3. Toss together mesclun and tomatoes; arrange on 4 dinner plates. Cut tuna across the grain into 1/2-inch-wide slices; arrange on greens. Drizzle with reserved soy mixture. Makes 4 servings.
  4. *Note: Charcoal grill may be used, but allow extra time for coals to reach proper temperature.
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Posted by on Aug 15 2017 Filed under Non Vegetarian. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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