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
Step 1In 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 2Preheat grill. Coated with cooking spray over high heat. Meanwhile, in another small bowl, combine cilantro, basil, lime juice, vinegar and garlic.
Step 3Remove 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.
Per serving (1 of 6)
- 27 g
- 240 mg
- 320 mg
- Total fat
- 10 g
- Saturated fat
- 2 g
- 45 mg
- 2 g
- 0 g
- 1 g
- Added sugars
- 0 g
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