Servings and Ingredients
|1 lbs. tuna steaks|
|2 tsp. Hy-Vee canola oil, plus additional as needed|
|Hy-Vee salt, to taste|
|Hy-Vee ground black pepper, to taste|
|Hy-Vee Short Cuts fresh pineapple-peach salsa, optional|
Things To Grab
- Silicone pastry brush
- Charcoal or gas grill
- Paper towel
- Brush tuna steaks with 2 teaspoons canola oil and season with salt and black pepper.
Preheat grill to medium-high heat for direct cooking. Lightly oil the grill grates by rubbing grates with an oiled paper towel. Grill tuna steaks 4 to 6 minutes, turning once halfway through cooking, or until fish begins to flake when tested with a fork but is still pink in the center.
Hyvee Culinary Expert TipTo cook on stovetop: Heat 2 tablespoons canola oil in a large skillet over medium-high heat. Add fish to pan and cook 4 to 6 minutes, turning once halfway through cooking, or until fish begins to flake when tested with a fork but is still pink in center.
- Serve fish with fresh salsa, if desired.
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 45mg
- Sodium: 50mg
- Total Carbohydrates: 0g
- Protein: 28g