Grilled Sesame Orange Tuna Steaks

Total Time: Prep/Total Time: 25 min.´╝îMakes: 4 servings

This recipe was a collaboration between my son and I. He wanted to enter a contest because he aspires to be a chef someday. Although they look fancy, they’re easy to make. —Lorna McFadden, Port Orchard, Washington


  • 1-1/2 cups instant brown rice
  • 2 cups fresh sugar snap peas
  • 2 tablespoons honey
  • 1 tablespoon butter
  • 1 snack-size cup (4 ounces) mandarin oranges, drained
  • 1/4 cup unsalted cashews, coarsely chopped
  • 4 tuna steaks (6 ounces each)
  • 5 tablespoons sesame ginger marinade, divided


  1. Cook rice according to package directions. In a large skillet, saute peas in butter and honey until crisp-tender. Add oranges and cashews; cook and stir 1 minute longer.
  2. Brush tuna with 2 tablespoons marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill tuna, covered, over high heat or broil 3-4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center.
  3. Brush tuna with remaining marinade; serve with rice and snap pea mixture.


1 steak with 3/4 cup rice and 1/2 cup snap pea mixture: 506 calories, 10g fat (3g saturated fat), 84mg cholesterol, 822mg sodium, 56g carbohydrate (24g sugars, 4g fiber), 47g protein.

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