Lean, excellent source of protein and satisfying! I love tuna steaks, they are such a favorite in my household. It’s early May and we were blessed with a warm Friday evening, so Grilled tuna steaks just felt like the perfect meal for this warm Friday night. Vinny and I enjoyed it with a chilled glass of white Sancerre.
Be sure to reserve 30 minutes to marinate the steaks, it makes all the difference. Don’t go beyond 30 minutes on fish, otherwise the flesh will start to “cook” from the acid of the lemon. You want just enough to add moisture and flavor. I hope you enjoy it as much as we did!
Lemon-Garlic Tuna Steaks
Prep: 5 minutes
Marinate: 30 minutes
Grill: 3 to 4 minutes
Makes: 4 Servings
1 Tbsp olive oil
2 lemons, 1 juiced (1 reserved for after tuna is grilled)
4 Garlic cloves, minced
¼ cup finely chopped cilantro (may sub parsley)
1 tsp dried Thyme
½ tsp dried basil
4 Yellowtail Tuna Steaks – about 6 to 8 ounces each
Salt & pepper
In a food storage bag or deep dish, combine Olive oil through basil, add Tuna steaks, turn to coat. Cover and place in refrigerator for 30 minutes max*, turning tuna half way through.
Preheat grill-pan or cast iron pan over medium-high heat.
Remove tuna from marinade and discard any remaining marinade. Spray pan with cooking spray, season both sides of tuna with salt and pepper. Sear tuna on each side for about 3 to 4 minutes for medium-rare.
Remove from pan and squeeze remaining lemon over each tuna steak.
Serve with vegetables & roasted potatoes if desired.
Nutrition information for one 6 ounce Tuna Steak:
220 Calories; 4g Carbohydrate; 5g Fat; 41g Protein; 584mg Sodium; 1.5g Fiber