South Beach “Teriyaki” Tuna
A friend of mine gave me the “South Beach Diet” Cookbook a few years back. She wasn’t that into it and thought I might get some use out of it… she was right!
I bought some tuna at the grocery store this week and was looking for a little tuna inspiration so I pulled out the South Beach Cookbook and found this super fast and simple recipe.
Now I am always reading and watching anything that has to do with food and this is often how I get my inspiration in the kitchen, but very rarely will I ever use a recipe verbatim. It’s just not my style. I know that a lot of you know exactly what I mean. It would be like telling Picasso to paint a picture but to stay inside the lines. Bah. Thanks but no thanks.
Anyhow, for some reason, tonight I decided to stay inside the lines… it was too easy not to. This recipe is just as it sounds… very simple and very d’lishes. I served it with some Black Bean and Avocado Salsa, so between the Tuna and the avocado my body was very Omega-3 happy:).
Oh yeah… I also steamed up some broccoli to finish the meal off… after all, we gotta, gotta get those greens!!
P.S. I do not even want to talk about the big blury spots in my photo:(
South Beach "Teriyaki" Tuna
Yield: Serves 4
- ¼ cup light soy sauce
- 3 tbsp dry sherry or chicken broth
- 1 tbsp. grated ginger
- 4 – 5oz tuna steaks
In a small bowl combine the soy sauce, sherry or broth, ginger, and garlic. Add tuna to bowl and be sure to get the marinade all over the fish. Let it sit for about ten minutes or so.
Grill about four minutes per side on a grill or grill pan OR five minutes total on the George Foreman Grill.
Calories: 163; Total Fat: 1.4g Saturated Fat: 0.3g; Cholesterol: 64mg; Sodium: 500mg; Carbohydrate: 1.8g; Dietary Fiber: 0g; Sugars: 1.5g; Protein: 34.1g