Grilled Tuna Steaks
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 467.9
- Total Fat: 30.1 g
- Cholesterol: 66.7 mg
- Sodium: 616.9 mg
- Total Carbs: 3.7 g
- Dietary Fiber: 0.9 g
- Protein: 35.3 g
View full nutritional breakdown of Grilled Tuna Steaks calories by ingredient
Introduction
Fresh yellowfin tuna in a dijon mustard sauce Fresh yellowfin tuna in a dijon mustard sauceNumber of Servings: 2
Ingredients
-
2 4-oz. fresh tuna steaks
2 T. dijon mustard
1 garlic clove, crushed
1/3 c. dry white wine (cooking or drinking wine)
1/3 c. extra virgin olive oil
1/4 c. vegetable stock
ground ginger, curry powder, corriander, salt, and pepper to taste
1 T fresh parsely, chopped
Directions
Rinse tuna steaks under cold running water and pat dry.
In a small bowl, mix all ingredients except olive oil and vegetable stock together. When combined, slowly add the olive oil as you whisk the mustard mixture. Taste to judge balance of flavors. If mixture is too thick, add vegetable stock a couple of tablespoons at a time. Mixture should be thick like a marinade, but not watery.
Once mixture is to your taste, place tuna steaks in a zipper gallon bag; add marinade and seal bag, letting as much air out as possible. Gently move the bag around so the tuna steaks are coated in the marinade. Refrigerate up to 30 minutes.
Coat a grill pan or other grill with non-stick spray and heat over medium-high heat. When a drop of water dances on the grill, it's hot enough. Place tuna on the gril and cover, cooking for 3 minutes. Turn tuna over and cook 3 minutes more, uncovered, or until desired doneness.
Allow to rest for a couple of minutes so the juices of the tuna redistribute, and serve with veggie of your choice.
Number of Servings: 2
Recipe submitted by SparkPeople user LYNN4LIFE.
In a small bowl, mix all ingredients except olive oil and vegetable stock together. When combined, slowly add the olive oil as you whisk the mustard mixture. Taste to judge balance of flavors. If mixture is too thick, add vegetable stock a couple of tablespoons at a time. Mixture should be thick like a marinade, but not watery.
Once mixture is to your taste, place tuna steaks in a zipper gallon bag; add marinade and seal bag, letting as much air out as possible. Gently move the bag around so the tuna steaks are coated in the marinade. Refrigerate up to 30 minutes.
Coat a grill pan or other grill with non-stick spray and heat over medium-high heat. When a drop of water dances on the grill, it's hot enough. Place tuna on the gril and cover, cooking for 3 minutes. Turn tuna over and cook 3 minutes more, uncovered, or until desired doneness.
Allow to rest for a couple of minutes so the juices of the tuna redistribute, and serve with veggie of your choice.
Number of Servings: 2
Recipe submitted by SparkPeople user LYNN4LIFE.
