Tuna Steaks

Recipe

Main Dish
Tuna Steaks

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4 out of 5 stars
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4 ratings

Recipe Data

4
Servings
15min
Prep
25min
Total

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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. 

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Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
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

Directions

  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

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.