Summer Tuna on the Grill
2014-07-25 08:10:37
Nothing says delicious like grilled tuna and fresh summery vegetables. Dress up these flavors even more with a side of jasmine rice and a sprig of oregano.
• Photography by Jessica Palatt
Ingredients
- 1 cup Italian salad dressing
- 2 tuna steaks
- 1 green or yellow pepper
- 1 or 2 yellow squash
- 1 large tomato
- 1 Vidalia onion
- 2 tablespoons olive oil
Instructions
- • Preheat grill
- • Squarely mold a sheet of aluminum foil by bringing the edges up and pinching. This keeps in the veggie juices.
- • Fill a large storage bag with 1 cup of Italian dressing. Add tuna steaks, seal bag and cover steaks in dressing. Refrigerate for 30 minutes. Cut veggies into bite-sized pieces.
- • Place foil pan on the hot grill.
- • Add 2 tablespoon olive oil to foil pan along with fresh veggies.
- • Cook veggies until slightly tender, stirring often and remove from foil when done, set aside.
- • Place tuna steaks in foil pan.
- • Slightly pink in the middle will be medium rare.
- • Plate the tuna and spoon veggies with juices on top.
- This dish is lovely with a serving of jasmine rice!
Notes
- 3 oz serving of fresh Yellow Fin Tuna
- Calories (kcal) 139
- Fat (g) 1.22g
- Cholesterol 58mg
- Protein (g) 29.97
Health Journal https://www.thehealthjournals.com/
