Citrus-Ginger Tuna Steaks Recipe

5 2
Citrus-Ginger Tuna Steaks Recipe
Citrus-Ginger Tuna Steaks Recipe photo by Taste of Home
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Citrus-Ginger Tuna Steaks Recipe

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5 2
Publisher Photo
Now that I am retired, I have lots of time to plan, experiment and prepare meals...but this tuna, with its well-seasoned marinade, takes only a few minutes to make."
MAKES:
2 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 10 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 10 min.

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 2 tuna steak (8 ounces each)

Directions

In a bowl, combine the first seven ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add tuna steaks. Seal bag and turn to coat; refrigerate for 2-4 hours. Cover and refrigerate remaining marinade.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, uncovered, or broil 4 in. from the heat for 5-7 minutes on each side for medium-rare or until slightly pink in the center. Serve with reserved marinade. Yield: 2 servings.
Originally published as Citrus-Ginger Tuna Steaks in Taste of Home June/July 2004, p48

  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 2 tuna steak (8 ounces each)
  1. In a bowl, combine the first seven ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add tuna steaks. Seal bag and turn to coat; refrigerate for 2-4 hours. Cover and refrigerate remaining marinade.
  2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill tuna, uncovered, or broil 4 in. from the heat for 5-7 minutes on each side for medium-rare or until slightly pink in the center. Serve with reserved marinade. Yield: 2 servings.
Originally published as Citrus-Ginger Tuna Steaks in Taste of Home June/July 2004, p48

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