Here's fusion cuisine (in this case, a hybrid of Asian and European cooking) fast. As the tuna is quick-grilled to seal in the juices, a soy-honey sauce with a touch of heat from crushed red pepper caramelizes, creating a beautiful and delicious glaze.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat gas grill* or broiler. In a small bowl combine honey, soy sauce, oil, and red pepper. Set aside 2 tablespoons to brush on the fish and reserve remaining for dressing.

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  • Rinse tuna; pat dry. Brush both sides of fish with the 2 tablespoons soy mixture. Grill fish on the greased rack of an uncovered grill directly over medium coals or broil until fish flakes easily with a fork (allow 4 to 6 minutes per 1/2-inch thickness of fish). Turn 1-inch-thick steaks over halfway through cooking.

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  • Toss together mesclun and tomatoes; arrange on 4 dinner plates. Cut tuna across the grain into 1/2-inch-wide slices; arrange on greens. Drizzle with reserved soy mixture. Makes 4 servings.

*Note:

Charcoal grill may be used, but allow extra time for coals to reach proper temperature.

Nutrition Facts

279 calories; 2 g total fat; 0 g saturated fat; 24 mg cholesterol; 1015 mg sodium. 22 g carbohydrates; 1 g fiber; 42 g protein; 93 RE vitamin a; 12 mg vitamin c; 20 mg calcium; 6 mg iron;

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