Grilled Tuna Steaks with Cilantro and Basil
Tuna is a very lean fish and will dry out if overcooked! Cook to an internal temperature of 145 degrees F (65 degrees C).
- 3 tablespoons light soy sauce 45 mL
- 3 tablespoons canola oil 45 mL
- 1/4 teaspoon dried pepper flakes 1 mL
- 6 tuna steaks (6 ounces/170 g each), rinsed and pat dry
- canola oil cooking spray
- 1/2 cup chopped fresh cilantro leaves 125 mL
- 1/4 cup chopped fresh basil leaves 60 mL
- 2 tablespoons fresh lime juice 30 mL
- 1 tablespoon white vinegar 15 mL
- 1/2 teaspoon minced garlic 2 mL
- In small bowl, whisk together soy sauce, canola oil and pepper flakes.
- Place tuna steaks and 2 tablespoons (30 mL) of soy sauce mixture in a large, resealable plastic bag. Turn bag several times to coat tuna steaks.
- Refrigerate no longer than 30 minutes.
- Preheat grill. Coated with cooking spray over high heat.
- Meanwhile, in another small bowl, combine cilantro, basil, lime juice, vinegar and garlic.
- Remove tuna from bag, discarding any leftover marinade, and grill tuna for 1 1/2 minutes on each side or until very pink in center (internal temperature of 145 degrees F/65 degrees C). Do not overcook tuna or it will become tough.
- Serve with remaining soy sauce mixture and top with equal amounts of cilantro mixture
serving size 4 1/2 ounces (130 g) tuna and 2 tablespoons (30 mL) cilantro mixture
nutritional analysis Per Serving: Calories 200 Total Fat 10 g Saturated Fat 2 g Cholesterol 45 mg Carbohydrates 1 g Fiber 0 g Protein 27 g Sodium 240 mg
Reprinted with permission from