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Asian Barbecued Tuna
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Low cal: 
I don't buy tuna steaks that often because they’re so expensive. But when I see a perfect glossy crimson fillet, I just can't resist it. I recently adapted an easy ketchup-based barbecue sauce to complement this yummy fish. I tried this with a hot and spicy version, but use whichever flavor you prefer.
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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I cup hot and spicy or other flavored ketchup
1/4 cup Asian sesame oil
1 tablespoon low-sodium soy sauce
1 tablespoon fresh minced ginger or to taste
4 tuna steaks (about 4 to 6 ounces each)
Instructions:
Preheat the grill. Combine ketchup, sesame oil, soy sauce and ginger. Pour over tuna and turn several times to coat. Cover and marinate for 20 minutes.
Remove tuna from marinade, scraping off as much marinade as possible. Transfer marinade to a saucepan and add 3 tablespoons water. Bring to a boil. Reduce heat to a light simmer. Taste marinade and add water if necessary.
Meanwhile, cook fish over high heat for 2 to 3 minutes per side for medium-rare. Slice fish diagonally and drizzle with sauce.
Remove tuna from marinade, scraping off as much marinade as possible. Transfer marinade to a saucepan and add 3 tablespoons water. Bring to a boil. Reduce heat to a light simmer. Taste marinade and add water if necessary.
Meanwhile, cook fish over high heat for 2 to 3 minutes per side for medium-rare. Slice fish diagonally and drizzle with sauce.
Notes:
Or stick with the classic original. The fish also can be cooked over high heat in a nonstick skillet for 2 to 3 minutes per side.
Nutrition:
Per serving: 390 calories (percent of calories from fat, 48), 34 grams protein, 17 grams carbohydrates, 1 gram fiber, 21 grams fat, 54 milligrams cholesterol, 917 milligrams sodium.
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