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Grilled Tuna and Scallions With Tomatoes

Tuna Steaks With Grilled Scallions and Tomatoes
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Serves 4| Hands-On Time: | Total Time:



  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.
By June, 2000

Nutritional Information

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

Quick Tip

Bowl of white rice
Make it a meal: Serve the tuna with long-grain white rice. Cook according to the package directions, then fluff and toss with toasted sesame seeds.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.