Orange Grilled Tuna
Prepared by The Culinary Team @ Griffin Hospital Dining Services.
Photo shows variation using chicken instead of tuna.
You can throw this dinner together in just 15 minutes.
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Ingredients Serves 4 * 1 1/2 pounds tuna steak (sushi grade) 1/4 cup frozen 100% orange juice concentrate, thawed 1 tablespoon natural honey 1 tablespoon Dijon mustard Pinch of salt Freshly ground black pepper to taste 1 teaspoon extra-virgin olive oil |
Buy the book  This recipe is featured on page 205 |
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Preparation
- Cut the fish into 8 equal pieces and set aside.
- In a medium bowl, stir together the orange juice concentrate, honey, mustard, salt, and pepper. Add the fish and stir to coat.
- Add the oil to a cast-iron grill pan and place over high heat. When the pan is very hot, add the fish and grill for 6 to 7 minutes on each side (do not overcook).
Per serving
239 calories, 3 g fat (<1 g sat fat), 40 g protein, 11 g carbohydrate, 0 g fiber, 77 mg cholesterol, 185 mg sodium
* Serving size: 2 pieces
