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Grilled Tuna with Chipotle Ponzu and Avocado Salsa
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Yield: 11 servings (1 cup each)
Source: Cooking Light, NOVEMBER 2005
CL Comments: This is a great example of how bold Asian and Latin flavors work well together. Orange and lime juice substitute for rice vinegar, the
acidic ingredient typically used in a Japanese ponzu dipping sauce. It gets a kick from the hot, smoky chipotle chiles. You can also try the
ponzu with chicken.
Comments from a CA Kitchen: Yum. This was really good. I skipped the rice because I did not have
brown rice but will buy some today for the leftovers. Presents beautifully. My Brazilian colleague who is helping me with a project
and has eaten here lots of CL recipes gave it 5 stars!
INGREDIENTS:
Ponzu:
1/2 cup orange juice
1/2 cup lime juice
1/4 cup grated onion
1/4 cup low-sodium soy sauce
1 tablespoon chopped peeled fresh ginger
1 1/2 chipotle chiles in adobo sauce
Salsa:
3/4 cup diced English cucumber
1/2 cup diced plum tomato
1/2 cup diced peeled avocado
1/4 cup chopped fresh cilantro
Remaining ingredients:
4 (6-ounce) tuna steaks
1/4 teaspoon salt
Cooking spray
2 cups hot cooked medium-grain rice
INSTRUCTIONS:
- To prepare ponzu, place 1/2 cup orange juice and the next 5
ingredients (through 1 1/2 chipotle chiles) in a blender, and process
until smooth.
- To prepare salsa, combine diced cucumber, tomato, avocado, and
cilantro in a small bowl.
- Sprinkle fish with salt. Heat a large nonstick grill pan over
medium-high heat. Coat pan with cooking spray. Add fish; cook 3
minutes on each side or until desired degree of doneness. Cut each
tuna steak diagonally across the grain into thin slices. Arrange
sliced tuna over rice; top with salsa, and drizzle with ponzu.
NUTRITIONAL INFO:
Healthy Units: 9 points including rice (7 without) CORE if you use brown rice
CALORIES 447(26% from fat); FAT 12.6g (sat 2.8g,mono 5.2g,poly 3.1g);
PROTEIN 44g; CHOLESTEROL 64mg; CALCIUM 34mg; SODIUM 606mg; FIBER 2.5g;
IRON 3.9mg; CARBOHYDRATE 37.8g
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