Greek Tuna Steaks

The combination of Mediterranean flavors works equally well not only with the tuna steaks in this recipe, but also with striped bass or red snapper fillets. Serve with couscous mixed with feta cheese, sliced black olives, and chopped tomato.

Yield: 4 servings (serving size: 1 steak)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 250
  • Calories from fat: 35%
  • Fat: 9.7g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 2.7g
  • Protein: 38.2g
  • Carbohydrate: 0.2g
  • Fiber: 0.1g
  • Cholesterol: 63mg
  • Iron: 1.8mg
  • Sodium: 357mg
  • Calcium: 4mg

Ingredients

  • 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
  • 1 teaspoon olive oil
  • 3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 (6-ounce) tuna steaks (about 3/4 inch thick)
  • Cooking spray
  • 4 lemon wedges

Preparation

  1. Combine the first 5 ingredients in a small bowl, and rub evenly over the tuna steaks. Cover tuna steaks, and marinate in refrigerator 15 minutes.
  2. Heat a large grill pan coated with cooking spray over medium-high heat. Add the tuna steaks, and cook for 5 minutes on each side or until steaks reach desired degree of doneness. Serve tuna steaks with lemon wedges.
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