Recipe Details

Grilled Tuna Steaks

Number of Servings: 4

Serving Size: 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.

Name: Amount:
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
1:

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

2:

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

3:

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.

4:

Serve with lemon wedges.

Nutritional Information (per serving)
Calories 185
Calories from Fat 68
Total Fat 8g
Saturated Fat 2g
Cholesterol 42mg
Sodium 149mg
Potassium n/a
Carbohydrates 1g
Dietary Fiber 0g
Sugars 1g
Protein 26g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 4 Meat Very Lean1 Fat