Tuna Steaks with Cilantro Lime Marinade

Tuna Steak

Now that the holidays are just about over I am so ready to eat some lighter healthier food.  Don’t get me wrong, all of the holiday food that I’ve been eating over the last month or so was absolutely delicious but everything pretty much included butter and sugar and I’m ready to get it all out of my system.  I’ve been craving things like salad and fish…weird I know!  I’m pretty sure everyone else has been feeling similar lately and so that’s why I’m going to try and post more healthy dishes and a little less of the heavy stuff.

I was at the grocery store the other day with my list of things to get (but who actually sticks to JUST what’s on the list???) when out of nowhere some tuna steaks popped out at me!  I was super excited about this!  I’ve made tuna steaks one other time with a lot of hesitation but I was so happy that I had made them, they were absolutely delicious and one of my favorite meals I’ve ever made.

Now, if you have never made or had tuna steaks before I know what you’re thinking because I’ve been there before.  I only recently had tuna steaks over the summer but before that I just pictured them as super complicated and scary to make.  I also pictured them as being like tuna in a can, very fishy tasting.  But guess what, they are so totally far from those assumptions!  They are so super easy to make and they aren’t fishy AT ALL!  This marinade is absolutely amazing and has the perfect mix of flavors with cilantro, ginger, lime, garlic and soy sauce (adapted from Bev Cooks).  You can serve the steaks over a bed of spinach and just pour the extra (cooked) marinade over top and you don’t even need a salad dressing, it’s just that good!  They are so hardy too, it really is almost like eating a normal steak.  The first time I made them, I made sweet potatoes as a side dish and didn’t even touch mine because the tuna steak was so filling, must be all the protein :)

Some info on Tuna:  Tuna is a great source of protein, omega-3 fatty acids, vitamin B12, and selenium.  Although it is recommended to eat fish at least twice per week, it is not recommended that tuna be eaten more than a couple times per month due to the mercury levels.  Refrain from purchasing tuna with dry or brown spots or tuna that has a fishy smell.  Also, it is important to refrigerate the tuna as quickly as possible after purchasing.

Tuna Steak
Just a few simple ingredients
So full of protein!
So full of protein!
Chop up the cilantro
Chop up the cilantro
Rinse the tuna, pat dry and season with salt and pepper on both sides
Rinse the tuna, pat dry and season with salt and pepper on both sides
Keep refrigerated in the marinade for 1-2 hours
Keep refrigerated in the marinade for 1-2 hours
Yep, that's snow and a grill!
Yep, that’s snow and a grill!
Grill 2-3 minutes per side, make sure not to overcook (It will be very pink in the middle)
Grill 2-3 minutes per side, make sure not to overcook (It will be very pink in the middle)
perfect grill marks (the grill needs to be really hot when putting them on)
perfect grill marks (the grill needs to be really hot when putting them on)
Serve on a bed of spinach with sliced avocado
Serve on a bed of spinach with sliced avocado
...and that is a beautiful piece of tuna right there
…and that is a beautiful piece of tuna right there

 

Tuna Steaks with Cilantro Lime Marinade

Tuna Steaks with Cilantro Lime Marinade

Ingredients

2 yellowfin tuna steaks
6 Tbsp extra virgin olive oil
Pinch of salt and pepper
4 Tbsp soy sauce
2 tsp freshly minced ginger
4 cloves garlic, minced
1 cup cilantro, chopped
Juice and zest of 2 limes
2 cups fresh baby spinach

Instructions

Rinse and dry tuna steaks
Season tuna steaks with salt and pepper
Combine the soy sauce, ginger, garlic, olive oil, cilantro, lime juice and zest in a bowl and whisk together
Pour marinade into a freezer bag and then place tuna steaks in with the marinade. Seal bag and place in refrigerator for 1 to 2 hours
5 minutes before you take the tuna out of the refrigerator, heat the grill on high
Place the tuna steaks on the hot grill and cook about 2-3 minutes per side, reserving marinade
While the tuna is cooking, place the remaining marinade in a small pot over medium low heat and cook a few minutes until thickened
Remove from grill and let sit for a few minutes
Serve over top of baby spinach with warmed marinade over top
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://littlebitesofeverything.com/tuna-steaks/

 

 

 

This entry was posted in Healthy, Seafood and tagged , , , . Bookmark the permalink.

5 Responses to Tuna Steaks with Cilantro Lime Marinade

  1. Allison Day says:

    This sounds so good. I just got some fresh tuna from a friend, and I’ve been looking for ways to use it… so I’m so glad I came across this post! :D

  2. carol says:

    I like my fish well done or cooled through. What do you suggest. Looks yummy still
    .

    • Kristy says:

      I would just leave it on the grill and let it cook for an extra 2-3 minutes on each side and that should do it :)

  3. Pingback: 8 Mouthwatering Recipes For a Romantic Dinner! | WomensFblog.com

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>