Cilantro & Lime Tuna Steaks
2 sushi-grade tuna steaks
2 large handfuls of chopped cilantro
1 teaspoon grated ginger
1 garlic clove, minced
Juice of 2 large limes
2 Tablespoons soy sauce
2 Tablespoons Extra Virgin Olive Oil (Iliada brand, recommended)
Pinch of sea salt and sugar
Fresh Crushed Black Pepper
Start by just salting and peppering the tuna. Next, mix together the cilantro, ginger, garlic, lime juice, soy sauce, sugar and oil. Add the tuna to the marinade and let the flavors mesh in a shallow dish overnight.
When you get up the next morning, give it a flip so that both sides are well seasoned and by the time dinner hour rolls around, your fish is full of flavor.
Take a trip out to the grill to get those juicy tuna steaks cooking.
Brush a little olive oil on the grill so that it doesn’t stick. If you like your tuna just seared, be sure that you are using sushi-grade tuna. To sear the sides, I’ll fire then flip it very quickly. Voila! Cooked outside, raw inside- Perfection! Feel free to cook your tuna longer, on lower heat, if you prefer fully-cooked fish.
You can replace the tuna with chicken breast, Tilapia, or Orange Roughy and those will turn out super tasty, too!
This recipe is featured on episode 5 of Brook Benten’s independent healthy cooking show, BB’s Back Burner.