Grilled Tuna with Olive Relish

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A simple relish of parsley and olives jazzes up grilled tuna.

Nutritionist Tested & Approved
Ingredients
  • Total Time: 25 minutes

  • 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

Directions
  1. The olive relish will (Step 1) will keep for up to 1 hour.

  2. 6 servings

  3. To prepare olive relish: Combine parsley, olives, celery, garlic, oregano, lemon juice, oil, salt and pepper in a small bowl.

  4. To grill tuna: Preheat grill to medium-high.

  5. 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.


Nutritional Facts

Servings
6
Per serving
Calories
185
Carbohydrates
1g
Fat
5g
Saturated Fat
1g
Monounsaturated Fat
3g
Protein
33g
Cholesterol
52mg
Dietary Fiber
1g
Potassium
630mg
Sodium
266mg
Added Sugars
0g
Exchanges
4 1/2 lean meat
1 fat
Carbohydrate Servings
0
Potassium (18% daily value)

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