Try this delicious grilled tuna steak with a fresh herb salad. Serves 4.


  • 2 1/2 tablespoon lime juice
  • 1 tablespoon minced shallot
  • 1 teaspoon honey
  • 1/2 teaspoon coarse sea salt, divided
  • 3/4 pound Wild-Caught Yellowfin Tuna Steak, thawed if frozen
  • 2/3 cup loosely packed fresh mint leaves
  • 2/3 cup loosely packed fresh basil leaves, sliced
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves
  • 4 green onions, thinly sliced
  • 1/4 cup dry-roasted peanuts, chopped


Prepare a grill for medium-high heat cooking. In a large bowl, whisk together lime juice, shallot, honey and 1/4 teaspoon of the salt. Set aside.

Sprinkle tuna with remaining 1/4 teaspoon salt. Grill tuna, flipping once, until browned on the outside but still deeply pink in the center, 3 to 4 minutes per side. Transfer to a cutting board.

Add mint, basil, parsley and green onions to the bowl with lime dressing and toss. Divide between 4 plates and sprinkle evenly with peanuts. Thinly slice tuna and fan slices over salad.

Nutritional Info:

Per Serving: 200 calories (80 from fat), 9g total fat, 1.5g saturated fat, 30mg cholesterol, 280mg sodium, 8g carbohydrates, (3 g dietary fiber, 2g sugar), 23g protein.



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