Detalles de la receta

Grilled Tuna Steaks

Número de Porciones: 4

Tamaño de la porción: 3-1/2 oz. fish

The marinade in this recipe uses a minimum of oil and a maximum of aromatic spices to impart a superb flavor. If tuna is not available, use any meaty, firm-flesh fish like halibut, marlin or swordfish. Fish is fabulous on the grill, but be careful not to overcook it or it will dry out. If desired, you can substitute 1 tablespoon of wine vinegar or apple cider vinegar for the vermouth.

Nombre: Cantidad:
dry vermouth 2 Tbsp
olive oil 1 Tbsp
chopped green onions 2 ea
minced, fresh basil 2 Tbsp
garlic clove, minced 1 ea
chopped fresh marjoram or 1/2 teaspoon dried marjoram 2 Tbsp
crushed red pepper flakes 0.25 tsp
tuna or halibut steaks ( 1 pound total) 3/4 to 1 inch thick, thawed if frozen 4 ea
lemon or lime, cut into wedges 1 ea

Prepare the charcoal grill or preheat the broiler and prepare the broiler pan with nonstick pan spray.


Combine the marinade ingredients and pour over the fish. Cover and refrigerate 1 to 2 hours.


Grill, covered, over medium coals, or broil 6 inches from the heat source about 4 minutes per side, or unitl the fish is firm and opaque, basting twice with the marinade. Do not overcook, or the fish will be tough and dry.


Serve with lemon wedges.

Información nutricional (por porción)
Calorías 185
Calorías de grasa 68
Grasa total 8g
Grasa saturada 2g
Colesterol 42mg
Sodio 149mg
Potasio n/a
Carbohidratos 1g
Fibra dietética 0g
Azúcares 1g
Proteína 26g
Vitamina A n/a
Vitamina C n/a
Calcio n/a
Hierro n/a
Ácido fólico n/a
Intercambio alimenticio 4 Meat Very Lean1 Fat