Try this Tuna with Chili-ginger sauce recipe, or contribute your own.
Suggest a better descriptionPut the tuna steaks in a shallow dish in which they sit snug in a single layer Rub with salt and the olive oil.
To make the sauce, put the sugar and water in a small saucepan and bring to the boil. Boil for 7-8 minutes until syrupy. Add the ginger, chilli, garlic and lime, and boil for another minute. Pour into a bowl and leave until completely cold.
Pour the cold sauce over the tuna steaks, turning to coat. Cover with cling-film and leave to marinate in the refrigerator for 30-60 minutes, turning occasionally.
Oil the barbecue rack and a hinged wire grill basket, using wad of oil-soaked kitchen paper. Place the tuna steaks in basket, reserving the marinade. Cook over hot coals for 2 minutes. Turn and cook the other side for 1 minute. Remove from the basket and keep warm.
Pour the reserved marinade into a small saucepan. Bring the boil and boil for 2 minutes. Pour into a small jug. Arrange the steaks on warm plates and serve with lime wedges and the hot marinade.
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Serving Size: 1 Serving (49g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 22 | ||
Calories from Fat: 16 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.6mg | 0 % | |
Potassium 56.1mg | 1 % | |
Total Carbohydrate 1.7g | 0 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 1.1g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 22
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