Seared Tuna & Watercress with Scallion-Ginger Relish

Seared Tuna & Watercress with Scallion-Ginger Relish

2 Reviews
From the EatingWell Kitchen

Here's a salad that's as beautiful as it is delicious. The spicy orange-ginger dressing is so good, you'll want to double (or triple) it to serve on your salad throughout the week.

Ingredients 2 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • 2 tablespoons orange juice
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon minced fresh ginger
  • ½ teaspoon hot sauce
  • ¼ teaspoon freshly ground pepper, divided
  • ½ cup thinly sliced scallions
  • ½ cup drained, canned water chestnuts, diced (see Tips for Two)
  • 1 tablespoon sesame seeds, toasted (see Tip)
  • 1 8-ounce tuna steak, about 1-inch thick
  • ½ teaspoon canola oil
  • ⅛ teaspoon salt
  • 4 cups watercress, washed and trimmed (about 1 bunch)


  • Active

  • Ready In

  1. Preheat grill to medium-high heat.
  2. Combine orange juice, soy sauce, sesame oil, ginger, hot sauce and ⅛ teaspoon pepper in a large bowl. Transfer half the dressing to a small bowl; add scallions, water chestnuts and sesame seeds, and toss.
  3. Rub tuna with canola oil and sprinkle with salt and the remaining ⅛ teaspoon pepper. Grill until the fish is opaque, 4 to 5 minutes per side.
  4. Add watercress to the large bowl and toss to coat with the remaining dressing. Cut the tuna into 2 portions. Divide the watercress between 2 plates and top with the tuna and scallion-ginger relish.
  • Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 6 hours.
  • Tips for Two: Store leftover water chestnuts in the refrigerator, covered with water; they keep for up to 1 month with daily water changes. Add to a stir-fry; toss in a green salad; jazz up chicken or tuna salad; Asian Brown Rice.
  • Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Per serving: 301 calories; 16 g fat(3 g sat); 2 g fiber; 8 g carbohydrates; 30 g protein; 28 mcg folate; 43 mg cholesterol; 3 g sugars; 4,721 IU vitamin A; 39 mg vitamin C; 104 mg calcium; 9 mg iron; 542 mg sodium; 607 mg potassium
  • Nutrition Bonus: Vitamin A (94% daily value), Vitamin C (65% dv), Iron (50% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 2 vegetable, 4 lean meat, 2 fat

Reviews 2

February 26, 2012
profile image
By: BrandiD
Question: My husband commutes so is it possible for me to substitute the tuna steak with canned tuna to save money and time?
February 11, 2010
profile image
By: EatingWell User
This was good. I don't know if I cooked the fish too long but it was a little dry and chewy. Despite that I still gave it four stars. I used the "relish" or sauce to pour over the fish and it gave it a nice flavor.
More Reviews