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Three recipes from one? You bet!
Use orange or lemon juice and orange or lemon wedges in place of the lime in this recipe. Instantly, you get three recipes for the price of one!
If you don't want to crush garlic yourself, you can buy crushed and minced garlic in jars in most larger supermarkets, usually in the produce section.
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| Tahitian Tuna Steaks |
Ingredients
6 servings - 19g protein and 1g carbohydrate per serving
150 calories per serving
8g fat per serving
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| 1.5 pounds |
tuna steaks (1-inch thick) |
| 1/4 cup |
lime juice |
| 2 tbsp |
olive oil |
| 1 tsp |
gingerroot (finely chopped) |
| 1/4 tsp |
salt |
| 1/4 tsp |
cayenne pepper |
| 1 clove |
garlic (crushed) |
| 2 |
limes (cut into wedges) |
|
- Cut tuna steaks into six serving-size pieces.
- In shallow, non-metal baking dish, combine lime juice, olive oil, gingerroot, salt, cayenne pepper, and garlic.
- Blend well.
- Add tuna steaks.
- Turn to coat.
- Cover and refrigerate for 1-24 hours.
- Preheat gas or charcoal grill.
- Remove fish from marinade.
- Reserve marinade, but transfer to small bowl.
- Place steaks on grill four inches from heat.
- Cook for 7-8 minutes per side, basting with marinade throughout.
- Fish is done when it flakes easily with a fork.
- Remove fish to serving plates.
- Garnish with lime wedges.
- Serve while hot.
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