Dinner Duo: Grilled Teriyaki Tuna Steaks & Tuna Mango Salad

January 4, 2010 9:32:23 AM PST
If any meat could be defined as refreshing, tuna fits the bill. Meal 1: Grilled Teriyaki Tuna Steaks

A good tuna steak is light and tender yet hearty at the same time. If you've never tried tuna that doesn't come out of a can, you'll be pleasantly surprised by this delicious and easy dish. And, if you are a fan of tuna out of the can, or of traditional tuna salad, you will love this better-than-ever way to enjoy your leftover tuna steaks in a tuna salad that works perfectly as a dinner dish too. (Serves 4 with leftovers for Meal 2.)


  • 1/2 cup fresh lime juice
  • 3 cloves garlic, minced
  • 1 tablespoon ginger
  • 1/4 cup teriyaki sauce
  • 1/2 cup sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 (8 ounce) tuna steaks
  • 3 cups cooked rice

    Mix all ingredients except tuna and rice. Lay tuna steaks in a dish and cover with marinade. Cover tightly with plastic wrap. Refrigerate for at least 30 minutes and up to 4 hours before cooking.

    Prepare grill. Remove tuna from marinade (discard marinade). Grill over medium-high heat for 5 minutes or until cook to desired level. The 5-minute time frame will leave the centers pink.

    Serve with 2 cups cooked rice (reserving 1 cup for Meal 2).

    Meal 2: Tuna Mango Salad Wraps with Rice Croquettes


  • Leftover cooked tuna steak (equivalent of at least 10 ounces), cubed
  • 1 ripe mango, peeled and diced
  • 1/2 cup peeled cucumber chunks
  • 1/4 cup diced onion
  • 1 teaspoon dry mustard
  • 1/4 cup mayonnaise
  • 2 tablespoons sesame oil
  • 2 tablespoons teriyaki sauce
  • 2 tablespoons fresh lime juice
  • 2 teaspoons chopped fresh cilantro
  • 2 tablespoons diced green onions
  • Salt
  • Pepper
  • 1/2 head lettuce, chopped
  • 4 large tortillas

    Gently combine first 6 ingredients and chill. Whisk together next 5 ingredients to make dressing. Season with salt and pepper to taste. Add equal amounts of tuna salad and lettuce to each of the 4 tortillas. Serve with dressing on the side.

    Rice Croquettes


  • 2 eggs, slightly beaten
  • 5 tablespoons grated Parmesan cheese
  • 1 cup leftover rice
  • 1/2 cup breadcrumbs
  • 2 tablespoons parsley
  • 8 oz mozzarella cheese
  • oil for frying

    Add eggs and Parmesan cheese to rice. Season with salt and pepper. Separately, mix mozzarella cheese and parsley. Form a small handful of rice around some of the cheese mixture to form a small ball. Roll generously in bread crumbs. Fry in 1/4-inch of oil in a deep pan on stove over medium-high heat, turning often. Dry on paper towels, and let cool 5 minutes before serving.