Orange peel brings a burst of citrus flavor to moist tuna steaks seasoned with spicy black pepper.
cup butter, softened
tablespoon finely chopped green onion (1 medium)
teaspoon grated orange peel
teaspoons extra-virgin olive oil
teaspoon celery salt
teaspoon cracked black pepper
tuna steaks, 1 inch thick (about 1 1/4 lb)
green onions, trimmed
Heat gas or charcoal grill. In small bowl, mix butter, 1 tablespoon chopped green onion and the orange peel; set aside.
In another small bowl, mix oil, celery salt and pepper. Brush oil mixture on both sides of tuna steaks and over whole green onions.
Place tuna on grill over medium heat. Cover grill; cook 8 to 10 minutes, turning once, until tuna flakes easily with fork and is slightly pink in center. Add onions to grill during last 5 minutes of grilling; turn occasionally. Cover tuna and let stand 5 minutes before serving. Serve tuna and onions with dollops of orange butter.
Celery salt adds a nice flavor to the tuna, but plain salt can be substituted.
If you have leftover cooked tuna, flake it and use in your favorite tuna salad recipe. Delicious!
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.