This Asian inspired WW recipe is found on page 166 in the WW 50th Anniversary Cookbook, and is easy to prepare with a marinade and quick grilling with just a few ingredients. I like simple, yet flavorful recipes, and this one fits the bill. We like our tuna medium-rare, almost just seared enough to get the outside charred, but the inside still pink. If you like your tuna cooked more just keep it on the grill for an additional 3-4 minutes per side.
Ingredients
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons fresh lemon juice
- 2 tablespoons dry white wine or low-sodium vegetable stock
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- freshly ground black pepper
- 4 (6-ounce) Ahi tuna steaks, about 1 1/2 inches thick
- non-stick spray
Procedure
- Combine the soy sauce, lemon juice, wine or stock, sesame oil, garlic and black pepper in a large zip-type bag, stir well. Add the tuna steaks and remove all air from bag. Place bag in refrigerator and turn every hour or so, marinate for at least 2-hours.
- Spray the grill with non-stick spray and heat up the grill until very hot. Remove tuna steaks from the marinade and discard the liquid. Place the tuna steaks on the grill and allow to cook for 2 minutes, then pick up and turn the steaks about 45-degrees and continue cooking another 2 minutes. Flip the steaks over and finish cooking on the other side for about 4 more minutes, or until cooked to desired doneness.
