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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 (0 sugars, 0 fiber), 40g protein. Diabetic Exchanges: 5 lean meat, 1/2 fat.

Reviews for Garlic Herbed Grilled Tuna Steaks

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MY REVIEW
haddabuddah User ID: 8545311 233164
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 User ID: 5770091 169528
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 User ID: 2105942 99570
Reviewed Aug. 20, 2010

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

MY REVIEW
wiscook User ID: 1143528 210878
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.