Recipe
Author
Hy-Vee Test Kitchen
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Description
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.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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) | ||
| 2 lemons, halved |
Directions
- 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.
- Toss together precut vegetables, lemon halves and remaining 3 Tbsp. oil in a medium bowl.
- 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.
- Drizzle cooked tuna steaks with reserved marinade. Serve steaks with vegetables and lemon halves.
Nutrition facts
Servings
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.