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

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.

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