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 °F (65 °C).
210 cal
Serves 6
Prep time
0h 15m
Cook time
0h 3m
Total time
0h 18m
Ingredients
Directions
-
Step 1
In a small bowl, whisk together soy sauce, canola oil and pepper flakes. Place tuna steaks and 2 tbsp (25 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. -
Step 2
Preheat grill. Coated with cooking spray over high heat. Meanwhile, in another small bowl, combine cilantro, basil, lime juice, vinegar and garlic. -
Step 3
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 °F/65 °C). Do not overcook tuna or it will become tough. Serve with remaining soy sauce mixture and top with equal amounts of cilantro mixture.
Nutritional information
Per serving (1 of 6)
- Calories
- 210
- Protein
- 27 g
- Sodium
- 240 mg
- Potassium
- 320 mg
- Total fat
- 10 g
- Saturated fat
- 2 g
- Cholesterol
- 45 mg
- Carbohydrates
- 2 g
- Fibre
- 0 g
- Sugars
- 1 g
- Added sugars
- 0 g
