Grilled Tuna in Flank Steak Marinade

Ingredients

• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons lemon juice
• 2 tablespoons vegetable oil; more for brushing pan
• 1 garlic clove, minced
• ½ teaspoon sugar
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon salt
• 4 6-ounce tuna steaks, 3/4 to 1 inch thick (see note)

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    199 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 42 grams protein; 66 milligrams cholesterol; 655 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. In a large plastic bag combine soy sauce, lemon juice, 2 tablespoons vegetable oil, garlic, sugar, pepper and salt. Add tuna steaks, coating well with marinade. Seal bag, and refrigerate at least 30 minutes, and up to 2 hours.
2. Place a ridged grill pan over medium-high heat for about a minute. Brush pan with vegetable oil. Remove fish from marinade, discarding liquid, and add to pan. Cook to taste (3 minutes on each side for medium-rare). Serve immediately.

• Shark, halibut or swordfish can be substituted for tuna. Cook 2 minutes longer per side.