Tuscan Tuna with Tomato Salad

Tuscan Tuna with Tomato Salad

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From: Diabetic Living Magazine

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 (5 to 6 ounce) fresh or frozen tuna steaks, about 1-inch thick
  • 3 teaspoons white wine vinegar, divided
  • 1 teaspoon olive oil
  • ½ teaspoon dried Italian seasoning, crushed
  • ¼ teaspoon salt
  • ½ teaspoon ground pepper, divided
  • 2 medium tomatoes, seeded and chopped (1 cup)
  • ½ cup thinly sliced fennel bulb
  • ¼ cup chopped fresh basil
  • 1 medium shallot, halved and thinly sliced
  • 1 clove garlic, minced
  • 1 tablespoon pine nuts, toasted (see Tip) and chopped
  • 1 tablespoon grated Parmesan cheese

Preparation

  • Prep

  • Ready In

  1. 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 ¼ teaspoon pepper in a small bowl. Brush on both sides of tuna steaks. Set aside.
  2. For tomato salad, stir together tomatoes, fennel, basil, shallot, garlic, the remaining 2 teaspoons vinegar and the remaining ¼ teaspoon pepper in a medium bowl. Set aside.
  3. 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.)
  4. 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 information

  • Serving size: 1 tuna steak and ½ cup tomato salad
  • Per serving: 255 calories; 10 g fat(2 g sat); 1 g fiber; 5 g carbohydrates; 35 g protein; 19 mcg folate; 55 mg cholesterol; 2 g sugars; 3,833 IU vitamin A; 11 mg vitamin C; 48 mg calcium; 2 mg iron; 232 mg sodium; 596 mg potassium
  • Nutrition Bonus: Vitamin A (77% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 5 lean protein, ½ fat, ½ vegetable

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