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Grilled Tuna Steaks with Cilantro and Basil
Courtesy of CanolaInfo
Servings: 6
Prep Time: 10 Min.
Cook Time: 3 Min.
Chill Time: 30 Min.
What you need:
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3 Tbsp. light soy sauce (45 mL)
3 Tbsp. canola oil (45 mL)
1/4 tsp. dried pepper flakes (1 mL)
6 tuna steaks (6 oz/170 g each), rinse and pat dry
canola oil cooking spray
1/2 c. chopped fresh cilantro leaves (125 mL)
1/4 c. chopped fresh basil leaves (60 mL)
2 Tbsp. fresh lime juice (30 mL)
1 Tbsp. white vinegar (15 mL)
1/2 tsp. minced garlic (2 mL)
What to do:
1. In small bowl, whisk together soy sauce, canola oil and pepper flakes. Place tuna steaks and 2 Tbsp (30 mL) of soy sauce mixture in a large, resealable plastic bag. Turn bag several times to coat tuna steaks. Refrigerate no longer than 30 min.
2. Preheat grill coated with cooking spray over high heat. Meanwhile, in another small bowl, combine cilantro, basil, lime juice, vinegar and garlic.
3. Remove tuna from bag, discarding any leftover marinade, and grill tuna for 1-1/2 min. on each side or until very pink in center (internal temperature of 145°F/65°C). Do not overcook tuna or it will become tough. Serve with remaining soy sauce mixture and top with equal amounts of cilantro mixture.

* Recipe courtesy of CanolaInfo.
Nutritional information:
Calories: 200;   Total Fat: 10g;   Saturated Fat: 2g;   Cholesterol: 45mg;   Total Carbs: 1g;   Fiber: 0g;   Protein: 27g;   Sodium: 240mg;  
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