Grilled Tuna with Olive Relish

From EatingWell: May/June 2008, September 1998, EatingWell for a Healthy Heart Cookbook — Subscribe Now!

A simple relish of parsley and olives jazzes up grilled tuna. Make it a meal: Serve with grilled vegetables and steamed new potatoes.

6 servings

Active Time: 25 minutes

Total Time: 25 minutes

Nutrition Profile

Ingredients

Grilled Tuna with Olive Relish

Olive Relish
1/2 cup finely chopped fresh parsley
1/3 cup chopped pitted imported black olives, such as kalamata
1/4 cup finely chopped celery
1 small clove garlic, minced
1/2 teaspoon dried oregano
1 tablespoon lemon juice
1 teaspoon extra-virgin olive oil
1/8 teaspoon salt
Freshly ground pepper, to taste

Grilled Tuna

1 3/4 pounds tuna steak, trimmed and cut into 6 portions
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Lemon wedges, for garnish

Preparation

To prepare olive relish: Combine parsley, olives, celery, garlic, oregano, lemon juice, oil, salt and pepper in a small bowl.
To grill tuna: Preheat grill to medium-high.
Rub tuna all over with oil and season with salt and pepper. Grill the tuna until seared on both sides and just cooked through, about 4 minutes per side. Serve with Olive Relish and lemon wedges.

Tips & Notes

Make Ahead Tip: The olive relish will (Step 1) will keep for up to 1 hour.

Nutrition

Per serving: 184 calories; 5 g fat (1 g sat, 3 g mono); 60 mg cholesterol; 1 g carbohydrates; 31 g protein; 1 g fiber; 266 mg sodium; 636 mg potassium.

Nutrition Bonus: Selenium (69% daily value), Potassium (18% dv), Magnesium (17% dv), Vitamin C (16% dv).

Exchanges: 4 1/2 lean meat