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Grilled Mediterranean Tuna Steaks

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Grilled tuna touches the Mediterranean with tomato, olives and basil.

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(10 Ratings)

10 Ratings

5 spoons 60%

4 spoons 20%

3 spoons 10%

2 spoons 10%

1 spoons

Member Reviews (1)

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PREP TIME
35 Min
TOTAL TIME
35 Min
SERVINGS
4

1: medium tomato, chopped (3/4 cup)

1/4: cup crumbled feta cheese (1 ounce)

2: tablespoons chopped kalamata or ripe olives

3: tablespoons chopped fresh basil or oregano leaves

1/4: cup olive or vegetable oil

1/2: teaspoon garlic salt

1/4: teaspoon pepper

4: tuna steaks, 1 inch thick (about 2 pounds)

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1 In medium bowl, gently toss tomato, cheese, olives and 1 tablespoon of the basil. Cover and refrigerate until serving.
2 Spray grill rack with cooking spray. Heat coals or gas grill for direct heat.
3 In small bowl, mix remaining 2 tablespoons basil, the oil, garlic salt and pepper. Brush mixture over tuna.
4 Grill tuna uncovered 4 inches from medium-high heat 5 minutes. Turn carefully; brush with any remaining oil mixture. Grill 10 to 15 minutes longer or until tuna flakes easily with a fork. Serve topped with tomato mixture.

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Expert Tips

For a colorful presentation, use a mix of red and yellow tomatoes with the feta and olives.

Serve with a mixed-greens salad and warm pita bread.

Kalamata olives are Greek olives with a dark eggplant color and rich fruity flavor. They come packed in olive oil or vinegar.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 470

(Calories from Fat 245),

Total Fat 27g

(Saturated Fat 6g,
Trans Fat ncg),

Cholesterol 95mg;
Sodium 350mg;
Total Carbohydrate 2g

(Dietary Fiber 0g,
Sugars ncg),

Protein 55g;

Percent Daily Value*:

Vitamin A 8.00%;
Vitamin C 4.00%;
Calcium 6.00%;
Iron 14.00%;

Exchanges:

0 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
8 Lean Meat;
0 High-Fat Meat;
1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 1 of 1 Reviews View All

Posted 4/20/2009 10:49:43 AM REPORT ABUSE Terry Lynn said:

Rating:

This is really wonderful! Even though tuna is typically left pink in the middle I cooked mine all the way. It wasn't dry at all! The tomato relish on top was awesome, I used fresh oregano as that is what I found at the market. I think that relish would be wonderful on chicken or even as a side salad if you left the tomatoes in larger chunks. I already want to make this again very soon!

This reply was: Helpful Inspiring