6 servings / 18 min
Prep 15 min / Cook 3 min
Ingredients
- 3 tbsp (45 mL) light soy sauce
- 3 tbsp (45 mL) canola oil
- 1/4 tsp (1 mL) dried pepper flakes
- 6 tuna steaks (6 oz/170 g each), rinsed and patted dry
- Canola oil cooking spray
- 1/2 cup (125 mL) chopped fresh cilantro leaves
- 1/4 cup (50 mL) chopped fresh basil leaves
- 2 tbsp (25 mL) fresh lime juice
- 1 tbsp (15 mL) white vinegar
- 1/2 tsp (2 mL) minced garlic
Directions
- 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.
- 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 °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 Info per serving (1 of 6)
- Calories 210
- Protein 27 g
- Total Fat 10 g
Saturated Fat 2 g
Cholesterol 45 mg - Carbohydrates 2 g
Fibre 0 g
Sugars 1 g
Added sugars 0 g - Sodium 240 mg
- Potassium 320 mg