Grilled Ginger-Lime Tuna Steaks

  • Prep 10 min
  • Total 1 hr 25 min
  • Servings 4

Ingredients

  • 1 1/2 lb tuna steaks, 3/4 to 1 inch thick
  • 1/4 cup lime juice
  • 2 tablespoons olive or vegetable oil
  • 2 teaspoons finely chopped gingerroot
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper (cayenne)
  • 2 cloves garlic, crushed
  • Lime wedges, if desired

Steps

  • 1
    If fish steaks are large, cut into 6 serving pieces. In shallow glass or plastic dish or resealable food-storage plastic bag, mix remaining ingredients except lime wedges. Add fish; turn to coat. Cover dish or seal bag and refrigerate, turning fish once, at least 1 hour but no longer than 24 hours.
  • 2
    Heat coals or gas grill for direct heat. Remove fish from marinade; reserve marinade. Cover and grill fish about 4 inches from medium heat 11 to 15 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with lime wedges.

  • Although keeping the remaining used marinade may be tempting, be sure to discard it. It contains bacteria from the raw fish that could make you sick.
  • To test fish doneness, place a fork in the thickest part of the fish and gently twist it. The fish will flake easily when done.

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
120
Total Fat
13g
21%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
65mg
22%
Sodium
270mg
11%
Potassium
440mg
13%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
40g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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