Grilled Tuna and Broccolini with Garlic Drizzle

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Look for Atlantic bigeye or yellowfin tuna caught using the troll or pole-and-line method.

Yield: Serves 4
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 363
  • Fat: 15.7g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 10.4g
  • Polyunsaturated fat: 2.1g
  • Protein: 43.2g
  • Carbohydrate: 10.9g
  • Fiber: 2g
  • Cholesterol: 84mg
  • Iron: 3.5mg
  • Sodium: 521mg
  • Calcium: 155mg

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

Preparation

  1. 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. 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. 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.
Note:

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.

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