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.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Since tuna is so lean, it can be dry and tough when fully cooked. You'll want to leave the center slightly pink. Start testing the tuna for doneness after a few minutes on the grill.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 8 tbsp. Hy-Vee Select olive oil, divided | ||
| 6 tbsp. lemon juice, divided | ||
| 2 tbsp. Hy-Vee seasoned salt | ||
| 1 tbsp. garlic paste | ||
| 4 (8-oz. each) tuna steaks, 1-in. thick, 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 |
Things To Grab
- 2 medium bowls
- Small bowl
- Large resealable plastic bag
- Shallow dish
- Large grill pan
Directions
- 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: 17g
- Cholesterol: 120mg
- Sodium: 820mg
- Total Carbohydrates: 8g
- Protein: 54g
Daily Values
0%
Vitamin A 25%
0%
Vitamin C 80%
0%
Iron 15%
0%
Calcium 2%