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Grilled Tuna and Broccolini with Garlic Drizzle

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield Serves 4
Look for Atlantic bigeye or yellowfin tuna caught using the troll or pole-and-line method.

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons minced fresh garlic
  • 5 canned anchovy fillets in oil, drained and chopped
  • 1/2 teaspoon freshly ground black pepper, divided
  • 4 (6-ounce) tuna steaks (about 1 inch thick)
  • Cooking spray
  • 1/2 teaspoon kosher salt
  • 1 pound Broccolini, trimmed
  • 4 lemon wedges

Nutrition Information

  • calories 363
  • fat 15.7 g
  • satfat 2.5 g
  • monofat 10.4 g
  • polyfat 2.1 g
  • protein 43.2 g
  • carbohydrate 10.9 g
  • fiber 2 g
  • cholesterol 84 mg
  • iron 3.5 mg
  • sodium 521 mg
  • calcium 155 mg

How to Make It

  1. Combine oil, garlic, anchovy fillets, and 1/4 teaspoon pepper in a small saucepan over low heat. Cook for 5 minutes or until garlic begins to sizzle; remove from heat. Set aside.

  2. Heat a grill pan over high heat. Lightly coat tuna with cooking spray. Sprinkle with salt and remaining 1/4 teaspoon pepper. Add to pan; cook 2 minutes on each side or until desired degree of doneness. Remove from pan.

  3. Combine 1 teaspoon oil mixture and Broccolini; toss. Add to pan; cook 6 minutes or until tender, turning occasionally. Place 1 tuna steak and 4 ounces Broccolini on each of 4 plates. Drizzle each serving with about 1 1/2 tablespoons oil mixture. Serve with lemon wedges.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.