Spanish · Dinner
Grilled Tuna Steak
Grilled tuna steak seared hot in olive oil over high heat, finished with sherry vinegar, garlic and smoked paprika in the Spanish style, served with charred green beans and a parsley-lemon drizzle. Lean cooking technique keeps cholesterol and saturated fat low.
$7
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
336Calories
39.4gProtein
16.8gFat
8.1gCarbs
1.8gSugar
3.1gFiber
238mgSodium
70mgChol
2.9gSat Fat
870mgPotassium
55mgCalcium
2.4mgIron
10.2mcgVitamin B12
22mgVitamin C
Goes well with
Albariño wine
local
Horchata de chufa
international
low-cholesterol
pescatarian
gluten-free
protein-rich
low-carb
low-calorie
low-chol
Instructions
1
Prep
Pat the tuna steak dry with paper towel, rub with half the olive oil, season with salt and pepper.
2
Char
Toss green beans with remaining oil and grill over high heat for 4 minutes, turning once, until blistered.
3
Grill
Place tuna on hot grill over high heat, cooking 90 seconds per side until deep marks form and center stays pink.
4
Saute
Add sliced garlic to the pan over medium heat for 30 seconds until golden, remove from heat, stir in sherry vinegar and smoked paprika.
5
Rest
Let the tuna rest on a cutting board for 5 minutes.
6
Plate
Slice tuna, arrange with green beans, spoon over garlic-paprika sauce, scatter parsley, serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g tuna steak
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp sherry vinegar
- 1 tsp1 tsp smoked paprika
- 2 tbsp2 tbsp parsley
- 11 lemon
- 5.6 oz160g green beans
- a pinch of salt
- a pinch of black pepper
