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; total fat 10.1g 15% DV; saturated fat 2.3g; cholesterol 55mg 18% DV; sodium 232mg 9% DV; potassium 596mg 17% DV; carbohydrates 4.9g 2% DV; fiber 1.3g 5% DV; sugar 2g; protein 34.8g 70% DV; exchange other carbs 1; vitamin a iu 3833IU; vitamin c 11mg; folate 19mcg; calcium 48mg; iron 2mg; magnesium 89mg.