Seared Tuna & Watercress with Scallion-Ginger Relish

July/August 1992, EatingWell Serves Two

Your rating: None Average: 4.4 (15 votes)

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.

"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. "
Seared Tuna & Watercress with Scallion-Ginger Relish

Makes: 2 servings

Active Time:

Total Time:


  • 2 tablespoons orange juice
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon minced fresh ginger
  • 1/2 teaspoon hot sauce
  • 1/4 teaspoon freshly ground pepper, divided
  • 1/2 cup thinly sliced scallions
  • 1/2 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
  • 1/2 teaspoon canola oil
  • 1/8 teaspoon salt
  • 4 cups watercress, washed and trimmed (about 1 bunch)


  1. Preheat grill to medium-high heat.
  2. Combine orange juice, soy sauce, sesame oil, ginger, hot sauce and 1/8 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 1/8 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.

Tips & Notes

  • 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.


Per serving: 313 calories; 16 g fat (3 g sat, 6 g mono); 43 mg cholesterol; 12 g carbohydrates; 30 g protein; 3 g fiber; 543 mg sodium; 603 mg potassium.

Nutrition Bonus: Vitamin A (110% daily value), Vitamin C (60% dv), Selenium (60%), Iron (45% dv), Magnesium (20% dv).

Carbohydrate Servings: 1

Exchanges: 2 vegetable, 4 lean meat, 2 fat

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