|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The best way to cook tuna steaks is on a very, very hot grill. If you have good quality fillets, you won't need to get them anything more than warmed through the middle. While this is a "spicy" tuna steak recipe, feel free to adjust the amount of cayenne pepper to suit your tastes.
- 6 small tuna steaks (6 ounces/170 g. each)
- 1/3 cup/80 mL olive oil
- 1/3 cup/80 mL lemon or lime juice
- 1/4 cup/60 mL chopped cilantro leaves
- 1 to 2 cloves garlic (minced)
- 2 to 3 small shallots (minced)
- 1 teaspoon/5 mL cayenne pepper (use more or less if preferred)
- 2 teaspoons/10 mL ground cumin
- 1 1/4 teaspoon/6.25 mL salt
- 1/4 teaspoon/1.25 mL black pepper
Combine olive oil, lemon juice, 3 tablespoons of the cilantro, garlic, shallots, cayenne pepper, cumin, black pepper, and salt. Mix well.
Place tuna steaks in a large resealable bag or a glass baking dish. Pour marinade over top. Turn to coat and then refrigerate for 30 minutes.
Brush the cooking grate of your grill with oil and then preheat.
Place tuna steaks on grill over high heat. Grill for 4 to 5 minutes per side or until they reach the desired doneness.
Remove from grill and serve with remaining cilantro