Joy Magazine

Hot glazed tuna steak

Fresh tuna steaks get a pleasing jolt from horseradish

Horseradish gives special texture and tang to many dishes from scrambled eggs and salad dressings to meat and fish. To salute this ancient root, I've created a simple, glazed, fresh tuna steak with horseradish.

Meaty and delicious, tuna steaks can dry out easily and need to be carefully cooked. It's best to undercook them a little. The tuna will continue to cook in its own heat when removed from the stove. A rule of thumb is to measure the steak at its thickest point and to cook it 8 minutes per inch of thickness to cook it through. If you like your tuna rare, make sure your pan is smoking-hot and sear the tuna about two minutes per side if 1 inch thick, one minute per side if thinner.

Finish this quick meal with Sauteed New Potatoes placed on a bed of fresh spinach.

This meal contains 497 calories with 25 percent of calories from fat. Makes 2 servings.


2 1/2 tablespoons orange marmalade

1 tablespoon prepared horseradish

1/2 tablespoon Dijon-style mustard

2 teaspoons olive oil

3/4 pound fresh tuna steak

Salt and freshly ground black pepper, to taste


Mix the marmalade, horseradish and mustard together. Set aside.

Heat the oil over high heat in the skillet used for potatoes (recipe at right). Sear the tuna for 2 minutes for a 1-inch piece. Turn and salt and pepper the cooked side.



3/4 pound new potatoes

1 tablespoon olive oil

1 teaspoon minced garlic

4 cups washed, ready-to-eat spinach

Salt and freshly ground black pepper, to taste


Wash the potatoes; do not peel. Place in a microwave-safe bowl and microwave on high for 5 minutes. Heat the oil in a medium skillet over medium-high heat. Add the garlic and spinach. Cook spinach for 1 minute or until it just starts to wilt. Remove and divide between 2 dinner plates. Add microwaved potatoes to skillet and saute for 5 minutes to brown slightly. Spoon potatoes over spinach. Add the salt and pepper to taste.

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