Here's fusion cuisine (in this case, a hybrid of Asian and European cooking) fast. As the tuna is quick-grilled to seal in the juices, a soy-honey sauce with a touch of heat from crushed red pepper caramelizes, creating a beautiful and delicious glaze.

Ingredients

• 1/4 cup honey
• 1/4 cup reduced-sodium soy sauce
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon crushed red pepper
• 4 5-ounce fresh tuna steaks, 1/2 to 1 inch thick
• 12 cups packaged mesclun or torn mixed bitter salad greens (about 8 ounces)
• 10 to 12 pear-shaped yellow or red cherry tomatoes, halved

Directions

• Preheat gas grill* or broiler. In a small bowl combine honey, soy sauce, oil, and red pepper. Set aside 2 tablespoons to brush on the fish and reserve remaining for dressing.
• Rinse tuna; pat dry. Brush both sides of fish with the 2 tablespoons soy mixture. Grill fish on the greased rack of an uncovered grill directly over medium coals or broil until fish flakes easily with a fork (allow 4 to 6 minutes per 1/2-inch thickness of fish). Turn 1-inch-thick steaks over halfway through cooking.
• Toss together mesclun and tomatoes; arrange on 4 dinner plates. Cut tuna across the grain into 1/2-inch-wide slices; arrange on greens. Drizzle with reserved soy mixture. Makes 4 servings.

Note

• Charcoal grill may be used, but allow extra time for coals to reach proper temperature.

Nutrition Facts

• Calories 279, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 24 mg, Sodium 1015 mg, Carbohydrate 22 g, Fiber 1 g, Protein 42 g. Daily Values: Vitamin A 9%, Vitamin C 21%, Calcium 2%, Iron 35%.
• Percent Daily Values are based on a 2,000 calorie diet