Grilled Szechuan Tuna Steaks

Grilled Szechuan Tuna Steaks

Serves 4

Szechuan peppercorns, which have a brief tingly, numbing effect on the mouth when eaten, are prized in Asian cuisines. Look for them on grocery shelves next to other spices or Asian ingredients.

  • 1 tablespoon cracked Szechuan peppercorns plus 1/8 finely ground Szechuan peppercorns, divided
  • 1/4 cup low-sodium tamari
  • 1/4 cup honey
  • 1 tablespoon finely chopped fresh ginger
  • 4 (6-ounce) tuna steaks
  • 1/4 cup mayonnaise
  • Hot pepper sauce to taste
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In a wide, shallow dish, whisk together cracked Szechuan peppercorns, tamari, honey, ginger and 1/4 cup water. Add tuna and turn to coat on both sides. Cover and refrigerate for 30 minutes.  

Prepare a grill for medium-high heat cooking. Grill tuna, flipping once, until just cooked through, about 3 to 4 minutes per side. In a small bowl, stir together mayonnaise, ground Szechuan peppercorns and hot pepper sauce. Transfer tuna to plates and serve sauce on the side.

Nutritional Info: 
Per Serving:400 calories (130 from fat), 15g total fat, 1g saturated fat, 5mg cholesterol, 890mg sodium, 19g carbohydrate (0g dietary fiber, 17g sugar), 44g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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