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)
2 lemons, 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.