This recipe was a collaboration between my son and me. He wanted to enter a recipe contest because he aspires to be a chef someday. Although the fish steaks look fancy, they’re really easy to make.
—LORNA MCFADDEN PORT ORCHARD, WA
START TO FINISH: 25 MIN. MAKES: 4 SERVINGS
1 1/2 cups instant brown rice
2 cups fresh sugar snap peas
2 tablespoons honey
1 tablespoon butter
1 snack-size cup (4 ounces) mandarin oranges, drained
1/4 cup unsalted cashews, coarsely chopped
4 tuna steaks (6 ounces each)
5 tablespoons sesame ginger marinade, divided
1. Cook rice according to the package directions. In a large skillet, saute peas and honey in butter until crisp-tender. Add oranges and cashews; cook and stir 1 minute longer.
2. Brush tuna with 2 tablespoons of marinade. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill tuna, covered, over high heat or broil 3-4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center.
3. Brush the tuna with the remaining marinade; serve with rice and the snap pea mixture.