Grilled Tuna Steaks Recipe

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Grilled Tuna Steaks Recipe

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5 2
Publisher Photo
"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.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 5 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. + marinating Grill: 5 min.

Ingredients

  • 2/3 cup white wine or chicken broth
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 tuna steaks (6 ounces each)

Directions

In a small bowl, combine the first six ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add tuna steaks. Seal bag and turn to coat. Refrigerate for 30 minutes, turning once or twice. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 5-6 minutes on each side for medium-rare or until slightly pink in the center, basting frequently with reserved marinade. Before serving, brush tuna with remaining marinade. Yield: 6 servings.
Originally published as Grilled Tuna Steaks in Light & Tasty June/July 2006, p31

Nutritional Facts

1 each: 218 calories, 5g fat (1g saturated fat), 80mg cholesterol, 202mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 38g protein. Diabetic Exchanges: 5 lean meat, 1 fat.

  • 2/3 cup white wine or chicken broth
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 3 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 tuna steaks (6 ounces each)
  1. In a small bowl, combine the first six ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add tuna steaks. Seal bag and turn to coat. Refrigerate for 30 minutes, turning once or twice. Cover and refrigerate remaining marinade for basting.
  2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  3. Grill tuna, covered, over medium-hot heat or broil 4 in. from the heat for 5-6 minutes on each side for medium-rare or until slightly pink in the center, basting frequently with reserved marinade. Before serving, brush tuna with remaining marinade. Yield: 6 servings.
Originally published as Grilled Tuna Steaks in Light & Tasty June/July 2006, p31

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