Grilled Tuna Steaks with Roasted Tomatoes
- 4 small tuna steaks (about 4 to 6 ounces each, with bone) (Halibut or Salmon works too)
- 2 Tbsp extra-virgin olive oil, divided
- 1 Tbsp lemon juice
- 1 Tbsp lime juice
- Vegetable oil cooking spray
- 1 teaspoon salt
- ¼ cup finely diced yellow onion (½ onion)
- 2 cloves garlic, minced
- 2 cups cherry tomatoes, cut in halves
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon capers, optional
- ½ cup sliced olives, optional
- fresh ground pepper to taste
- Rinse the fish and pat it dry with paper towels. Place it in a glass pie plate and drizzle with olive oil and lemon juice and lime juice. Marinate in the refrigerator for at least 15 minutes and up to 4 hours.
- Preheat grill. Place the tuna on a double-thick sheet of aluminum foil that has been sprayed with the cooking spray; place it on the grill. Grill the fish, turning it once, until it flakes and is not quite opaque in the center. (4-8 minutes per side depending on the thickness of the fish)
- Preheat oven to 400ºF. Combine the remaining 1 TBSP of olive oil, the chopped onion and the garlic in a glass, oven-save pie plate. Bake for 7 to 8 minutes, stirring halfway through. Mix the salt into the tomatoes; stir the tomatoes into the onion mixture and continue to roast for 4 to 5 minutes, until the tomatoes are warmed and the onion is starting to brown. Remove from the oven, stir in parsley, capers, and olives.
- Spoon the mixture evenly over the grilled tuna steaks. Add black pepper.
Serving size: 1 steak, ¼ cup sauce
Calories: 230; Total fat: 8g; Saturated fat: 1g; Cholesterol: 64mg; Sodium: 355mg; Total carbohydrate: 7g; Dietary fiber: 1g; Protein: 34g
Recipe adapted from, and image courtesy of, How to Feed a Loon