Dinner ready in 25 minutes! Relish these scrumptious grilled fish steaks served with homemade avocado mayonnaise – a flaky meal.
ripe avocado, peeled, pitted and cut up
teaspoons lime juice
to 1/2 teaspoon hot pepper sauce
tablespoons chopped fresh cilantro
(6 to 8-oz.) fresh tuna steaks
to 2 tablespoons olive oil
teaspoons peppered seasoned salt
Heat grill. In food processor bowl with metal blade, combine all mayonnaise ingredients. Cover; blend until smooth. Place mixture in small bowl. Refrigerate while preparing tuna.
When ready to grill, brush both sides of tuna steaks with olive oil; sprinkle with peppered seasoned salt and cumin. Place on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 8 to 12 minutes or until fish flakes easily with fork, turning once. Serve tuna steaks with avocado mayonnaise.
To broil tuna steaks, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning once.
Cilantro, also called Chinese parsley, consists of the fresh leaves and stems of the coriander plant. Store cilantro in a plastic bag in the refrigerator.
Any mild-flavored salt-water fish steaks can be used in place of the tuna in this recipe. Try shark, halibut or sea bass.
Prepare the avocado mayonnaise up to four hours in advance; cover and refrigerate it.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Fruit; 1/2 Other Carbohydrate; 7 1/2 Very Lean Meat; 6 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.