Grilled Tuna and Scallions With Tomatoes

Photo by Maura McEvoy
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 340 calories
    • Fat 15 g
    • Sat Fat 2 g
    • Cholesterol 77 mg
    • Sodium 80 mg
    • Protein 42 mg
    • Carbohydrate 9 g
    • Fiber 3 g
    • Iron 3 mg
    • Calcium 97 mg


  1. Check cooking oil spray
  2. Check 4tablespoons olive oil
  3. Check 1teaspoon toasted sesame oil (optional)
  4. Check 4 (6-ounce) tuna steaks, 1 inch thick
  5. Check kosher salt and black pepper
  6. Check 1cup cherry tomato halves
  7. Check 2tablespoons fresh lime juice
  8. Check 1tablespoon freshly grated ginger, optional
  9. Check 3 bunches scallions, trimmed


  1. Lightly coat a clean grill with the cooking oil spray. Heat grill to medium-high.
  2. In a small bowl, combine 2 tablespoons of the olive oil with sesame oil (if using). Brush the tuna with the oil mixture. Season with salt and pepper.
  3. Toss the tomatoes with the remaining 2 tablespoons olive oil, lime juice, and ginger (if using). Season with salt and pepper.
  4. Brush the scallions with the oil mixture and arrange on grill in a single layer. Grill 1 minute per side until seared and slightly limp. Transfer to plates.
  5. Arrange the tuna steaks evenly across grill. Cook 3 minutes per side for medium rare (4 minutes for medium, 5 for well-done).
  6. Transfer the steaks to plates on top of the scallions. Spoon the tomato salad over the steaks and serve immediately.