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Grilled Tuna with Fresh Tomato, Cucumber and Dill Relish

SUBMITTED BY: NAKANO®

"Red, ripe tomato, cucumber and fresh dill bring the refreshing flavors of summer to grilled tuna steaks."

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 4 tablespoons NAKANO® Seasoned Rice Vinegar - Basil and Oregano, Roasted Garlic, or Balsamic Blend
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 4 (8 ounce) tuna steaks, 3/4-inch thick
  • 1 cup seeded, diced ripe tomato
  • 2/3 cup peeled, seeded, and diced cucumber
  • 1 tablespoon chopped fresh dill

DIRECTIONS

  1. Combine 2 tablespoons rice vinegar, oil, salt and pepper; mix well. Place tuna in resealable plastic bag. Pour marinade over tuna; close bag securely, turning to coat. Refrigerate at least 20 minutes or up to 2 hours.
  2. Meanwhile, in a small bowl, combine tomato, cucumber, dill and remaining 2 tablespoons rice vinegar. Season to taste with salt and pepper; set aside. Drain tuna and discard marinade. Grill tuna over medium-hot coals 4 minutes per side, or until cooked as desired. Serve topped with relish.

FOOTNOTES

  • Variation
  • Substitute four boneless chicken breast halves for the tuna. Grill chicken 7 to 8 minutes per side or until cooked through.

REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 9, 2008 by JENIRAE
Very light and fresh. I didn't have flavored rice vinegar, so I added a bit of the the... MORE


 
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Nutritional Information
Grilled Tuna with Fresh Tomato, Cucumber and Dill Relish

Servings Per Recipe: 4

Amount Per Serving

Calories: 338

  • Total Fat: 9.1g
  • Cholesterol: 102mg
  • Sodium: 473mg
  • Total Carbs: 7.8g
  •     Dietary Fiber: 0.7g
  • Protein: 53.5g

VIEW DETAILED NUTRITION

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