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Garlic Herbed Grilled Tuna Steaks Recipe

Garlic Herbed Grilled Tuna Steaks Recipe

"After enjoying yellowfin tuna at a restaurant in southwest Florida, I came up with this recipe so I could enjoy the flavor of my favorite fish at home.” —Jan Huntington, Painesville, Ohio
TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min. YIELD:4 servings

Ingredients

  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 4 tuna steaks (6 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • 1. In a large resealable plastic bag, combine the lemon juice, oil, garlic and thyme. Add the tuna; seal bag and turn to coat. Refrigerate for up to 30 minutes, turning occasionally.
  • 2. Remove tuna from bag; sprinkle with salt and pepper. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
  • 3. Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 3-4 minutes on each side for medium-rare or until slightly pink in the center. Yield: 4 servings.

Nutritional Facts

1 each: 218 calories, 5g fat (1g saturated fat), 77mg cholesterol, 211mg sodium, 1g carbohydrate (trace sugars, trace fiber), 40g protein Diabetic Exchanges:5 lean meat, 1/2 fat

Reviews for Garlic Herbed Grilled Tuna Steaks

Sort By :
MY REVIEW
haddabuddah
Reviewed Sep. 19, 2015

"I love this recipe! I use about 2 bulbs of garlic with 2 tbsp of lemon juice and 3 tbsp of evoo. The extra garlic creates a nice crust."

MY REVIEW
Billl Muck
Reviewed Jul. 22, 2013

"Absolutely WONDERFUL! I cooked the tuna on the grill and LOVED the flavor! The lemon adds just enough tartness to be distinguishable, but not too overpowering! EXCELLENT!!!"

MY REVIEW
barbhall1756
Reviewed Aug. 20, 2010

"I marinated the tuna steaks for at least a full hour and the flavor was great!"

MY REVIEW
wiscook
Reviewed Jul. 31, 2010

"easy, fast, very tasty"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.