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Grilled Tuna Steaks with Cilantro and Basil

Diabetic Grilled Tuna Steaks with Cilantro and Basil Recipe from Diabetic Gourmet Magazine. DiabeticGourmet.com

Tuna is a very lean fish and will dry out if overcooked! Cook to an internal temperature of 145F. Serving size: 4-1/2 oz (130 g) tuna and 2 Tbsp (30 mL) cilantro mixture.

Yield: 6 servings
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Ingredients

  • 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), rinsed and pat dry
  • canola oil cooking spray
  • 1/2 cup chopped fresh cilantro leaves (125 mL)
  • 1/4 cup 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)

Directions

  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 minutes.
  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 minutes on each side or until very pink in center (internal temperature of 145F/65C). Do not overcook tuna or it will become tough. Serve with remaining soy sauce mixture and top with equal amounts of cilantro mixture.

Nutritional Information (Per Serving)
Calories:200
Protein:27g
Sodium: 240 mg
Cholesterol:45 mg
Fat: 10g
Dietary Fiber:0g
Carbohydrates: 1g

Source: CanolaInfo



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