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Saturday, August 15 2015

3    tablespoons   low-sodium soy sauce
5    teaspoons   mirin
2    tablespoons   grated fresh ginger
2    tablespoons   sugar
2    cloves  garlic, minced
1    teaspoon   cornstarch
4      tuna steaks, about 4 ounces each (3/4 to 1 inch thick)
6      baby bok choy (about 1-1/2 pounds), halved lengthwise, washed and large leaves removed
Combine 1/4 cup water, 2 tablespoons of the soy sauce, the mirin, ginger, sugar and garlic in a small saucepan. Bring to a boil over medium-high heat. Stir together remaining tablespoon soy sauce and cornstarch, then stir into saucepan. Cook for 3 minutes over medium heat or until thickened. Divide sauce into two separate bowls, 5 tablespoons in one bowl and 3 tablespoons in the other.
Prepare grill with medium-hot coals or heat gas grill to medium-high. Brush cut-side of bok choy with about half of the 5 tablespoons of sauce and place cut-side down on grill. Cook for 4 to 5 minutes per side, brushing often with sauce.
Meanwhile, place tuna on grill and brush with about half of the 3 tablespoons of sauce from second bowl. Cook about 4 minutes per side, constantly brushing with sauce. Remove bok choy and tuna from grill and serve immediately.

Per Serving: cal. (kcal) 238, Fat, total (g) 6, chol. (mg) 43, sat. fat (g) 1, carb. (g) 14, fiber (g) 2, pro. (g) 30, sodium (mg) 609, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:42 am   |  Permalink   |  0 Comments  |  Email

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