Twenty-minute recipes from under the sea By: Text: Jason Horn and Cooking Light staff
When it comes to tuna steaks, the less done to them, the better. A little soy sauce, pepper, and sesame seeds add just a hint of Asian flavor to the meltingly medium-rare fish in this dish. The slaw's strong seasonings, however―pungent fish sauce, fiery sriracha, and sharp vinegar―balance out the pure-and-simple style of the fish. Between the two, you've got a great dinner that's low in calories and fat, high in protein, and quite delicious.