Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) orange juice 1 tablespoon(s) reduced-sodium soy sauce 1 tablespoon(s) toasted sesame oil 1 teaspoon(s) minced fresh ginger 1/2 teaspoon(s) hot sauce 1/4 teaspoon(s) freshly ground pepper , divided 1/2 cup(s) thinly sliced scallions 1/2 cup(s) drained , canned water chestnuts, diced (see Tips for Two) 1 tablespoon(s) sesame seeds , toasted (see Tip) 1 8-ounce tuna steak , about 1-inch thick 1/2 teaspoon(s) canola oil 1/8 teaspoon(s) salt 4 cup(s) watercress , washed and trimmed (about 1 bunch)

Instructions Jump to Ingredients ↑

  1. Preheat grill to medium-high heat. Combine orange juice, soy sauce, sesame oil, ginger, hot sauce and 1/8 teaspoon pepper in a large bowl. Transfer half the dressing to a small bowl; add scallions, water chestnuts and sesame seeds, and toss. Rub tuna with canola oil and sprinkle with salt and the remaining 1/8 teaspoon pepper. Grill until the fish is opaque, 4 to 5 minutes per side. Add watercress to the large bowl and toss to coat with the remaining dressing. Cut the tuna into 2 portions. Divide the watercress between 2 plates and top with the tuna and scallion-ginger relish. Tips for Two: Store leftover water chestnuts in the refrigerator, covered with water; they keep for up to 1 month with daily water changes. Add to a stir-fry; toss in a green salad; jazz up chicken or tuna salad; Asian Brown Rice. Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.


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