Tuna Steaks


Main Dish
Tuna Steaks

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    Using Hy-Vee Short Cuts—the pre-cut veggies found in the produce section—makes getting dinner on the table a breeze. But not just any dinner, a healthy and delicious Tuna Steak dinner. 

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    Servings and Ingredients

    Serves 4
    8 tbsp.Hy-Vee Select olive oil, divided
    6 tbsp.lemon juice
    2 tbsp.Hy-Vee seasoned salt
    1 tbsp.garlic paste
    4(1-in.-thick) tuna steaks (about 2 lbs.), thawed if frozen
    4 c.Hy-Vee ShortCuts precut vegetables, such as onions, mushrooms, asparagus, bell pepper and/or snow peas (about 2 packages)
    2lemons, halved


    1. Combine 5 Tbsp. oil, lemon juice, seasoned salt and garlic paste in a medium bowl for marinade. Reserve one-third of the marinade in a small bowl; set aside. Place remaining marinade in a large resealable bag placed in a shallow dish. Add tuna. Seal bag and turn to coat. Marinate in the refrigerator for 15 minutes, turning once.
    2. Toss together precut vegetables, lemon halves and remaining 3 Tbsp. oil in a medium bowl.
    3. Heat a large grill pan over medium-high heat. Remove tuna steaks from bag; discard marinade. Cook tuna in grill pan for 5 minutes. Turn steaks. Add vegetable mixture to grill pan; cook with tuna for 5 to 7 minutes more or until desired doneness.
    4. Drizzle cooked tuna steaks with reserved marinade. Serve steaks with vegetables and lemon halves.

    Nutrition facts


    440 Calories per serving

    Amounts Per Serving

    • Total Fat: 17 g
    • Cholesterol: 120 mg
    • Sodium: 820 mg
    • Total Carbohydrates: 8 g
    • Protein: 54 g

    Recipe Source:

    Hy-Vee Balance January 2017.