Five-Spice Tuna and Sautéed Vegetables

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

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Main Ingredients

  • 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

Cooking Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.