Honey-Glazed Tuna and Greens

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.

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    1/4  cup 
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    1/4  cup 
    reduced-sodium soy sauce
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    1   teaspoon 
    toasted sesame oil
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    1/2  teaspoon 
    crushed red pepper
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    5-ounce fresh tuna steaks, 1/2 to 1 inch thick
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    12   cups 
    packaged mesclun or torn mixed bitter salad greens (about 8 ounces)
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    10 - 12   
    pear-shaped yellow or red cherry tomatoes, halved

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.
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.
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 information
Per Serving: cal. (kcal) 279, Fat, total (g) 2, chol. (mg) 24, carb. (g) 22, fiber (g) 1, pro. (g) 42, vit. A (RE) 93, vit. C (mg) 12, sodium (mg) 1015, calcium (mg) 20, iron (mg) 6, Percent Daily Values are based on a 2,000 calorie diet
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