Tuna Tuesday
Elevate your weeknight dinner routine with "Tuna Tuesday," a quick, flavor-packed recipe that brings together perfectly seared tuna steaks, vibrant sautéed vegetables, and a mouthwatering citrus glaze. This 25-minute dish highlights tender tuna infused with the tangy sweetness of an orange juice and honey glaze, complemented by the warm, aromatic notes of garlic and ginger. Fresh zucchini, red bell pepper, and baby spinach add a colorful and nutritious side, making it a balanced meal that's as wholesome as it is delicious. Served with a garnish of fresh lemon wedges, this recipe is perfect for a healthy, restaurant-quality meal at home. Ideal for seafood lovers, "Tuna Tuesday" is a celebration of bold flavors and simplicity, perfect for busy weeknights or casual entertaining.
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Recipe Information
Ingredients
- 2 pieces tuna steaks
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 3 tablespoons orange juice
- 1 tablespoon honey
- 2 pieces garlic cloves, minced
- 1 teaspoon ginger, grated
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 pieces zucchini, sliced
- 1 piece red bell pepper, julienned
- 2 cups baby spinach
- 4 pieces lemon wedges
Instructions
In a small bowl, whisk together 2 tablespoons of olive oil, soy sauce, orange juice, honey, minced garlic, and grated ginger to make the glaze.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season both sides of the tuna steaks with salt and black pepper.
Sear the tuna steaks in the hot skillet for 2 minutes per side for medium-rare, or longer if desired. Remove from skillet and set aside to rest.
In the same skillet, add the zucchini and red bell pepper. Sauté until tender, about 5 minutes.
Add the baby spinach to the skillet and cook for an additional 1-2 minutes, just until wilted. Remove the vegetables from heat.
Return the skillet to low heat and pour the citrus glaze into the pan. Allow the glaze to thicken slightly, about 1 minute, stirring constantly.
Plate the tuna steaks and drizzle with the citrus glaze. Serve alongside the sautéed vegetables.
Garnish with lemon wedges for a refreshing zing and serve immediately.
Nutrition Facts
Calories |
986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 2514 mg | 109% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 34.6 g | ||
| Protein | 91.2 g | 182% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 176 mg | 14% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2745 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
