:max_bytes(150000):strip_icc()/marinated-grilled-tuna-3056852-hero-01-550f90ef5a704b01b25fc8f7da80e517.jpg)
The Spruce / Danielle Moore
Nutrition Facts (per serving) | |
---|---|
289 | Calories |
7g | Fat |
2g | Carbs |
50g | Protein |
Nutrition Facts | |
---|---|
Servings: 3 to 4 | |
Amount per serving | |
Calories | 289 |
% Daily Value* | |
Total Fat 7g | 10% |
Saturated Fat 1g | 6% |
Cholesterol 82mg | 27% |
Sodium 276mg | 12% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 0g | 0% |
Total Sugars 1g | |
Protein 50g | |
Vitamin C 0mg | 0% |
Calcium 9mg | 1% |
Iron 2mg | 9% |
Potassium 910mg | 19% |
*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. |
Serve this delicious grilled tuna with rice or slice it and top a tossed salad or fresh spring greens (e.g., baby kale, arugula, spinach, etc.). Take care, however, that you don't overcook by grilling too long—unfortunately, a well-done tuna steak is not a well-cooked tuna steak. Cooking more than medium-rare will result in dried-out fish that has texture and flavor more like canned tuna.
The Dijon honey mustard adds just the right amount of flavor to the tuna steaks. If you are serving the tuna with salad, consider a complementary tangy honey Dijon dressing or a simple oil and vinegar combination that won't hide the flavor of the grilled tuna.
If it isn't warm enough to grill, consider the broiler. Broil the marinated tuna steaks about 4 inches from the heat source for 6 to 8 minutes, turning halfway through to brown both sides.
Ingredients
-
1 to 1 1/2 pounds tuna medallions, or steaks
-
2 tablespoons Dijon honey mustard
-
1 tablespoon extra-virgin olive oil
-
2 teaspoons soy sauce
-
2 tablespoons rice wine vinegar, or white vinegar
Steps to Make It
-
Gather the ingredients.
The Spruce / Danielle Moore
-
About 1 to 2 hours before grilling, place the tuna in a glass bowl.
The Spruce / Danielle Moore
-
Combine the Dijon honey mustard, olive oil, soy sauce, and rice wine or white vinegar in a small bowl.
The Spruce / Danielle Moore
-
Pour over tuna and turn to make sure all pieces are well coated.
The Spruce / Danielle Moore
-
Cover the bowl with plastic wrap and refrigerate until it's time to grill.
The Spruce / Danielle Moore
-
Spray a clean grill or grilling pan with nonstick cooking spray or brush it with vegetable oil.
The Spruce / Danielle Moore
-
Grill the tuna over hot coals for about 5 to 7 minutes, or until nicely charred on the outside and still a bit pink in the middle.
The Spruce / Danielle Moore
-
Slice, serve, and enjoy.
The Spruce / Danielle Moore
Tips
- Rare tuna is safe to eat if you buy it fresh from a reputable fishmonger and use it as soon as possible. Be aware that mercury levels can be high in tuna.
- If you don't like medium-rare fish, grill the tuna until the flesh changes color and until it is opaque throughout. The tuna won't be as tender, and it will have a texture that's more like a well-done steak, but it will still taste good. Take care not to overcook the tuna, or it will become dry and tough.
What kind of tuna is tuna steak?
Tuna steak is often ahi tuna, aka yellowtail tuna. It is typically a cut similar to the size and thickness of a cut of beef steak.