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Panko-Crusted Tuna with Orange-Ginger-Glazed Snap Peas

Panko-Crusted Tuna with Orange-Ginger-Glazed Snap Peas
Makes: 4  servings Prep 25 mins Cook 9 mins


  • 2 tablespoons  honey
  • 2 tablespoons  reduced-sodium soy sauce
  • 1 teaspoon  rice vinegar
  • 4 6 ounces  tuna steaks
  • 1/2 teaspoon  sriracha sauce
  • 1/4 cup  light mayonnaise
  • 1/4 teaspoon  cornstarch
  • 1/4 cup  orange juice
  • 1 teaspoon  minced fresh ginger
  • 3/4 pound  snap peas, trimmed
  • 1/2 cup  panko bread crumbs
  • 1 tablespoon  canola oil


1. In a large dish, whisk together the honey, soy sauce and rice vinegar. Place the tuna steaks in the marinade for 15 minutes, turning occasionally. In a small bowl, combine the sriracha and mayonnaise; set aside.

2. Dissolve the cornstarch in 1 teaspoon of the orange juice. Stir in remaining orange juice and the minced ginger. Bring a small saucepan of water to a boil; add the snap peas and cook 1 minute or until bright green. Drain and remove from pan. Add the orange juice mixture to saucepan and bring to a boil; cook 1 to 2 minutes or until thick. Toss snap peas in the orange-ginger glaze just before serving.

3. Remove tuna from marinade and dredge in the panko. Heat the oil in a large nonstick skillet over medium-high heat. Add fish and cook 3 minutes or until golden brown. Turn and cook to desired degree of doneness, about another 3 minutes for medium rare.

4. Serve fish with a dollop of the spicy mayonnaise and glazed snap peas.

From FitnessMagazine.com