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Ginger-Lime Tuna Steaks

  • Prep 10 min
  • Total 1 hr 25 min
  • Ingredients 8
  • Servings 4

Ingredients

1 1/2
pounds tuna steaks, 3/4 to 1 inch thick
1/4
cup lime juice
2
tablespoons olive or vegetable oil
2
teaspoons finely chopped gingerroot
1/2
teaspoon salt
1/8
teaspoon ground red pepper (cayenne)
2
cloves garlic, crushed
Lime wedges, if desired
© 2012 General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
Calories from Fat
120
% Daily Value
Total Fat
13g
21%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
65mg
22%
Sodium
270mg
11%
Potassium
440mg
13%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
40g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 5 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

For variety, try this recipe using swordfish or halibut steaks instead of the tuna steaks.

Arrange the cooked tuna steaks on a pretty platter. Garnish with lime peel curls and fresh cilantro.

Fresh or frozen tuna steaks have light to dark pink flesh. As the tuna cooks, the flesh lightens to a pale cream color.

Directions

  • 1 If fish steaks are large, cut into 6 serving pieces. Mix remaining ingredients except lime wedges in shallow glass or plastic dish or resealable plastic food-storage bag. Add fish; turn to coat. Cover dish or seal bag and refrigerate, turning fish once, at least 1 hour but no longer than 24 hours.
  • 2 Heat coals or gas grill for direct heat. Remove fish from marinade; reserve marinade. Cover and grill fish about 4 inches from medium heat 11 to 15 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with lime wedges.

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