Crispy Tuna with Apricot-Wasabi Sauce

Ingredients:

• 1/4 cup apricot preserves
• 2 tbsp. orange juice
• juice of 1 lime
• 1 tsp. wasabi paste
• 1/4 tsp. Asian (dark) sesame oil
• 25 plain rice crackers, broken into pieces
• 4 (5 oz.) tuna steaks
• 1/2 tsp. salt
• 2 egg whites
• 2 tsp. cornstarch
• 1 1/2 tsp. canola oil

Makes 4 Servings (1 tuna steak & 2 tablespoons sauce per serving)

1. Combine fruit spread, orange juice, lime juice, wasabi and sesame oil in a small bowl.
2. Place crackers in a food processor and pulse until finely crumbled (you should have about 1/2 cup crumbs); transfer to sheet of wax paper.
3. Sprinkle tuna with salt. Whisk together egg whites and cornstarch in pie plate. Dip tuna, one piece at a time, into egg white mixture; then into cracker crumbs, pressing to adhere.
4. Heat oil in large skillet over medium-high heat. Lightly spray tuna with nonstick spray. Place in skillet and cook until crust is golden and center is lightly pink, 2-3 minutes per side. Serve with apricot sauce.

WW POINTS VALUE: 10 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. If you're thinking about ordering Asian takeout, PUT DOWN THE PHONE! You can make this delicious meal at home in 20 minutes or less, the same amount of time it would take to call in your order and have the delivery guy come to your door with your order.This dish is so much better than takeout and it's nothing like what you would get at an Asian restaurant. The tuna cooks rather quickly to keep an eye on it while you're cooking. The apricot-wasabi sauce is absolutely delicious and if you warm it up in the microwave for about 30 seconds and then stir it before you pour it onto the tuna, it will be nice and gooey. If your looking for a side dish, I highly recommend serving sautéed scallions, bell peppers and brown rice with this dish for an authentic Asian flare.