Grilled Tuna and Scallions With Tomatoes

Tuna Steaks With Grilled Scallions and Tomatoes
Maura McEvoy
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preparation
20
minutes
cooking
20
minutes
Serves 4

Ingredients

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

Directions

  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.
Susan Quick
May 2000

Nutritional Information

  • Per Serving
  • Calories 340
  • Calcium 97 mg
  • Carbohydrate 9 g
  • Cholesterol 77 mg
  • Fat 15 g
  • Fiber 3 g
  • Iron 3 mg
  • Protein 42 mg
  • Sat Fat 2 g
  • Sodium 80 mg
What does this mean? See Nutrition 101.

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