Sunday, June 12, 2011

Tuna Steak Recipe: Grilled Tuna steak

Another Tuna recipe named Grilled Tune Steak

Tuna Steaks with Grilled Shrimp Recipe

Like fresh grilled fish? Be sure to try this BBQ Tuna, smothered in Smoked Red Pepper sauce recipe at your next barbecue. Top it off with some Jumbo Shrimp with butter soy sauce on bamboo skewers and you'll have yourself one mighty fine barbecue!!

Monday, April 11, 2011



tuna steak recipe
Serves 2
3/4 cup coarsely chopped cantaloupe (or honeydew) melon
1/4 cup chopped onion
2 tablespoons chopped fresh cilantro
4 teaspoons olive oil
1 tablespoon fresh lime juice
1 teaspoon minced seeded jalapeño chili
2 5- to 6-ounce fresh tuna steaks (about 1/2 inch thick)
Prepare barbecue (medium-high heat). Mix cantaloupe, onion, cilantro, 2 teaspoons oil, lime juice and jalapeño chili in
small bowl. Season salsa to taste with salt and pepper. Let stand 15 minutes.
Meanwhile, brush tuna steaks on both sides with remaining 2 teaspoons olive oil and sprinkle with salt and pepper.
Grill tuna until just opaque in center, about 3 minutes per side.
Transfer tuna to plates. Spoon salsa alongside and serve

More tuna steak recipes to follow.

Tuna Steak Recipe: Grilled Tuna Steak Salad

Grilled Tuna Steak Salad with Cucumber-Mint Yogurt Sauce wonderful tuna steak recipe.
This grilled lemon-pepper tuna salad is both healthy and delicious and is finished
with a fresh cucumber-mint yogurt sauce. The recipe calls for:
8 (4 oz.) tuna steaks 1 1/3 cup plain Greek yogurt
4 TB fresh lemon juice 3 TB fresh mint, chopped
4 tsp extra-virgin olive oil 2 tsp garlic mashed
2 tsp freshly cracked black pepper 4 (6 ½ in) whole wheat pita
2 cups arugula 2 lemons cut into 8 wedges
2 medium cucumbers: peeled, seeded, sliced
1. Preheat the grill to medium.
2. Brush tuna with lemon juice and olive oil, and sprinkle with black pepper.
Grill tuna for 4 minutes or until cooked through being careful not to overcook
it. Chill in refrigerator for at least 10 minutes.
3. In a blender, combine cucumbers, Greek yogurt, mint and garlic.
4. In a medium bowl, flake tuna with a fork; combine with blended yogurt
5. Slice pitas in ½ fill each with ¼ cup arugula, and evenly distribute tuna
6. Serve immediately with lemon wedges for garnish.
Yield : 8 servings Cook time time: 34 minutes
Prep time: 10 minutes Serving size: ½ pita about ¼ cup tuna salad
Each serving has: 280 calories 20 gm carbohydrate
2 gm sugar 30 gm protein
8 gm fat 1.5 gm fiber
This recipe is from “The Complete Idiot’s Guide to Eating Well after Weight Loss Surgery” by Margaret
Furtado, MS, RD, LDN and Joseph Ewing. Published by Penguin Group 2009 New York, New York.


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