Tuna steaks are easy to find at most stores and provide a healthy dose of protein and omega-3 fatty acids, much like salmon. This light and fresh-tasting recipe is best enjoyed soon after preparing, but it will last for a few days in the refrigerator, if necessary.
Per Serving | Calories: 283.44 | Fat: 11.66 g | Protein: 39.7 g | Sodium: 331 mg | Fiber: 0.11 g | Carbohydrates: 1.37 g | Sugar: 0.168 g
INGREDIENTS | SERVES 4
2 tablespoons soy sauce
1 tablespoon rice wine
1 tablespoon minced gingerroot
1 clove garlic, minced
4 (6-ounce) tuna steaks
1 tablespoon vegetable oil
1. Add soy sauce, rice wine, ginger, and garlic together in a bowl or resealable bag, stirring well. Add tuna to the marinade, turning to coat, and then marinate in the refrigerator at least 30 minutes.
2. When ready to cook, preheat a grill to medium heat, lightly coating with vegetable oil.
3. Transfer fish to grill and discard marinade. Cook tuna 3–6 minutes per side or until fully cooked through.
Tuna versus Salmon
When it comes to seafood, two of the most readily available fish choices are salmon and tuna. While salmon is often considered healthier than tuna, as it is loaded with healthy fats, tuna steaks and fillets are the exception. Canned tuna may not have much nutritional benefit, but tuna steaks, particularly when wild-caught, can be just as healthy and tasty as wild-caught salmon.