A fresh marinated tomato and fennel salad serves as the perfect base for these grilled tuna steaks. This is a 20-minute meal that you'll be proud to serve to family and guests. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Set aside. Stir together 1 teaspoon of the vinegar, the olive oil, Italian seasoning, salt and 1/4 teaspoon pepper in a small bowl. Brush on both sides of tuna steaks. Set aside.

  • For tomato salad, stir together tomatoes, fennel, basil, shallot, garlic, the remaining 2 teaspoons vinegar and the remaining 1/4 teaspoon pepper in a medium bowl. Set aside.

  • For a charcoal grill, place fish on the greased grill rack directly over medium coals. If desired, cover grill grate with foil before placing fish on grill. Grill, uncovered, for 6 to 8 minutes or until fish begins to flake when tested with a fork, turning fish once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on a greased grill rack over heat. Cover and grill as directed.)

  • Serve tuna with reserved tomato salad. Sprinkle with pine nuts and Parmesan.


Tip: Toast pine nuts in a dry skillet over medium heat, shaking the skillet frequently to prevent burning.

Nutrition Facts

255 calories; 10.1 g total fat; 2.3 g saturated fat; 55 mg cholesterol; 232 mg sodium. 596 mg potassium; 4.9 g carbohydrates; 1.3 g fiber; 2 g sugar; 34.8 g protein; 3833 IU vitamin a iu; 11 mg vitamin c; 19 mcg folate; 48 mg calcium; 2 mg iron; 89 mg magnesium;