How To Prepare Grilled Tuna Steak

Tuna steaks taste delicious when they are BBQed and this recipe is as healthy as it is tasty. Each of the four servings contains just 295 calories and 12 grams of fat while providing 39 grams of protein and one gram of dietary fiber. Prepare this recipe on your Kamado Pro grill for your next summer cookout and everyone will want to know your secrets!

You will need:

• 2 tuna steaks, each about 12 ounces, cut in half vertically to create 4 steaks
• 6 tablespoons reduced-fat sour cream
• 6 tablespoons reduced-fat mayonnaise
• 2 scallions, chopped
• 2 tablespoons parsley, chopped
• 1 tablespoon lemon juice
• 1 tablespoon white vinegar
• 1 tablespoon chives, snipped
• 8 teaspoons lemon pepper seasoning
• ¼ teaspoon salt
• 2 medium tomatoes, halved and seeds removed
• 1/8 teaspoon black pepper
• 12 cups of mixed salad greens
• Medium bowl
• Nonstick cooking spray

Step 1: Heat the grill to medium-hot temperature. Apply a light coating of cooking spray to the grill rack.

Step 2: Combine the chives, parsley, scallions, lemon juice, mayonnaise, vinegar, pepper, 1/8 teaspoon salt, and sour cream in the bowl.

Step 3: Season the tuna with 7 teaspoons lemon pepper and the remaining salt. For medium doneness, grill approximately 3 minutes per side.

Step 4: Use the remaining teaspoon of lemon pepper to season the tomato halves. Grill tomatoes with the cut side down for approximately 5 minutes or until they are slightly charred.

Step 5: Toss the salad greens with 6 tablespoons of the dressing prepared in Step 2. Serve the greens with the tomato halves, tuna, and the remaining dressing.

For a great summer appetizer to accompany this meal, try this recipe for Pineapple Salsa:

• 1 cup fresh pineapple, diced (approximately ¼ pineapple)
• ½ cup red sweet pepper, chopped
• ¼ cup red onion, chopped
• 1 jalapeno chile or Serrano pepper, seeded and chopped finely
• 2 tablespoons cilantro, chopped
• 1 teaspoon lime peel, shredded finely
• ¼ teaspoon salt
• Snipped cilantro, for garnish
• Mixing spoon
• Medium bowl

Step 1: Stir together the sweet pepper, pineapple, onion, jalapeno or Serrano pepper, salt, lime peel, and 2 tablespoons cilantro in the medium bowl.

Step 2: If you will not be serving this salsa immediately, place it in an airtight container and refrigerate it for a maximum of 24 hours.

Step 3: Sprinkle with additional snipped cilantro for a garnish, if desired. Serve with tortilla chips.

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