Recipes and Links

Tuna Steaks with Wasabi and Ginger Glaze

I met a woman at the fish counter who told me she was afraid to cook tuna.  She asked me, "What is the secret for cooking delicious tuna?"  I said, "Most people overcook it. Sear it quickly, flip it over, and take it off the heat. It should be dark pink in the center"  Barb L.

Serves: 4


2 Tbsp low sodium soy sauce, divided

1 Tbsp Flying Olive Persian Lime, Lemon, or mild-medium Single Varietal Extra Virgin Olive Oil

4 (6 ounce) tuna steaks, 1” thick

2 Tbsp ginger marmalade or either orange marmalade or apricot jam + ¼- ½ tsp fresh peeled and grated ginger (start with ¼ tsp and taste AFTER the wasabi is added. Ginger can add spiciness!)

1/8 – 1 tsp wasabi paste (Taste after adding so that the spiciness isn’t overpowering for you)

2 Tbsp chopped fresh cilantro


Stir together the Flying Olive Extra Virgin of Choice and 1 Tbsp soy sauce in a small bowl. Brush over the fish fillets and let stand for 5 minutes.

Meanwhile, combine the remaining 1 Tbsp soy sauce, marmalade or jelly (plus the ginger, as needed), and wasabi paste in a small bowl, stirring with a whisk. Taste and adjust for your level of spiciness.

Heat a grill pan over medium-high heat. When hot, add the fish to the pan and cook 2 minutes on each side. Spoon the marmalade or jelly mixture over the tuna and cook for 1 minute or until the fish is medium-rare or desired degree of doneness. DO NOT OVERCOOK! Remove the tuna from the pan and sprinkle with cilantro and if any glaze remains, serve it alongside the tuna.

Submitted by Barb L.