PrintThis marinade works equally well with bluefish, salmon, or mackerel. For a real change of pace, try the marinade on skinless, boneless chicken breasts.
Ingredients
¼ cup reduced-sodium soy sauce
2 tablespoons light brown sugar
1 teaspoon minced ginger
1 teaspoon minced garlic
2 teaspoons lemon juice
2 tuna steaks (10 ounces each)
Directions
1. In a shallow bowl, stir together the soy sauce, brown sugar, ginger, garlic, and lemon juice. Place the tuna in the marinade and refrigerate for 1 hour, turning the tuna over midway.
2. Preheat the broiler. Lift the tuna from the marinade and place on a broiler pan. Spoon half the marinade over the tuna. Broil the tuna 4 to 6 inches from the heat for 3 minutes. Pour the remaining marinade over the tuna and broil until the tuna is medium-rare (cooked through but still slightly pink in the center), about 2 minutes.
3. Cut the tuna steaks in half for a total of 4 serving pieces. Makes 4 servings
Nutrition Facts
| per serving | |
| calories | 271 |
| total fat | 8g |
| saturated fat | 2.1g |
| cholesterol | 63mg |
| dietary fiber | 0g |
| carbohydrate | 9g |
| protein | 39g |
| sodium | 600mg |
Good source of: niacin, omega-3 fatty acids, riboflavin, selenium, thiamin, vitamin B12, vitamin B6, vitamin D
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.
