Five-Spice Tuna and Sautéed Vegetables
Chinese five-spice powder gives these grilled tuna steaks an Asian flair. Carrots and green beans sautéed in garlic round out the meal.
1 hour, 35 mins
Total cook time
- 3 tablespoons reduced-sodium soy sauce,
- ½ teaspoon Chinese five-spice powder,
- ¼ teaspoon crushed red pepper,
- 4 6-ounce tuna steaks, about 1 inch thick,
- 2 tablespoons olive oil,
- ¾ pound baby carrots,
- ¾ pound green beans,
- 3 cloves garlic, chopped,
- ⅓ cup cashews, toasted,
- Lemon wedges, , for serving
In a shallow dish, mix together soy sauce, five-spice powder and crushed red pepper. Add tuna, turning to coat. Marinate, covered, in the refrigerator for 1 hour.
Remove tuna from the marinade; reserve marinade. Grill or broil the tuna on high for 3 to 4 minutes per side for medium; set aside and keep warm.
Meanwhile, heat oil in a large nonstick skillet. Add carrots and cook, stirring occasionally, for 5 minutes. Add green beans and garlic and cook, stirring occasionally, for 5 minutes. Stir in the reserved marinade and cook for an additional 2 minutes. Stir in cashews.
Serve the tuna over the vegetables with lemon wedges on the side.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.