Grilled Thai-Spiced Tuna Steak

Grilled Thai-Spiced Tuna Steak Recipe
Oxmoor House
Red curry paste gives this tuna dish spiciness and depth of flavor. The sweetness from the vibrantly colored accompanying salad balances the heat and adds a burst of fresh flavor to the meal. Use less curry paste, if you prefer.

Yield:

4 servings (serving size: 1 tuna steak and 1 lime wedge)

Recipe from

Oxmoor House

Recipe Time

Prep: 3 Minutes
Cook: 4 Minutes

Nutritional Information

Calories 224
Caloriesfromfat 0.0 %
Fat 3.4 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.4 g
Protein 42.1 g
Carbohydrate 2.3 g
Fiber 0.5 g
Cholesterol 78 mg
Iron 1.1 mg
Sodium 436 mg
Calcium 361 mg

Ingredients

4 (6-ounce) sushi-grade tuna steaks (1 inch thick)
1/2 teaspoon salt
1 tablespoon olive oil
1 tablespoon red curry paste (such as Thai Kitchen)
Cooking spray
4 lime wedges

Preparation

1. Prepare grill.

2. Sprinkle fish with salt. Combine olive oil and curry paste; brush over fish.

3. Place fish on a grill rack coated with cooking spray. Grill 2 minutes on each side or until desired degree of doneness. Serve with lime wedges.

Serve with: Edamame and Roasted Red Pepper Salad

Note:

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
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