Once the tuna hits the grill, do not move it around or it may tear the tuna. This recipe is for tuna that is still pink in the middle (medium rare). Increase the cooking time for tuna that is more cooked through. —Vance E. Werner Jr., Franklin, Wisconsin
"My husband and I love to grill," Michelle Armistead says of her low-fat and nearly carb-free entree. "This delicious recipe is quick enough for weeknight meals. Simply make a salad and side dish while the tuna steaks are marinating, and dinner is on the table in no time," she writes from Marlboro, New Jersey.
Bursting with flavor from a quick-and-easy marinade, these tuna steaks are topped with pico de gallo made from pineapple, tomatoes, lime juice and a nice kick of jalapeno. —Sally Sibthorpe, Shelby Township, Michigan
Your family and friends will love this fun French take on a grilled tuna sandwich. Tucked into a crusty baguette, it’s fast, easy and packed with veggies and fresh flavor. —Sonya Labbe, Santa Monica, California
This recipe was a collaboration between my son and I. He wanted to enter a contest because he aspires to be a chef someday. Although they look fancy, they're easy to make. [Editor's Note: This recipe won 3rd place in Healthy Cooking's Summer Sizzle Grilling Contest] —Lorna McFadden, Port Orchard, Washington
"After sampling some wonderful tuna at a Japanese restaurant, I decided to try my hand at coming up with the recipe," says Michelle Dennis of Clarks Hill, Indiana. "It took a little trial and error, but I was pleased with the results—these seasonings are a lovely complement to the tuna."
When we barbecue, we like to wow our guests, so dogs and burgers are out! We make tuna skewers topped with salsa—the perfect easy recipe. My five kids like to help me put them together. —Jennifer Ingersoll, Herndon, Virginia
“This is such a quick and easy summer meal! My children love to help cut up the veggies and assemble the skewers," says Lynn Caruso of San Jose, California. "I serve it over brown rice cooked in low-salt chicken broth and garnish with parsley and lemon wedges.”