Fire up the grill for these tuna steaks

Robin McDaniel
Tuna steaks cooked on the grill are a good way keep your kitchen cool this summer.

Photo by Robin McDaniel

Tuna steaks cooked on the grill are a good way keep your kitchen cool this summer.

If you don’t want to heat up the kitchen, put your grill to work. This grilled tuna is both quick and healthy and can be served on a bed of healthy brown rice and some steamed broccoli with almond slivers. What a great, healthy meal without heating up the kitchen!

The Scripps Food Network has some cooking tips for those who may be hesitant to try grilling tuna. Tuna is a good choice for grilling, either as a tuna steak or cut into chunks for kebobs because it holds its shape and is “meaty” fish. The dark areas of tuna have a stronger flavor and can be cut off if you prefer.

Tuna is too dry when overcooked, so prepare it medium-rare to rare. Of course the lean, red-fleshed fish can also be served raw in sushi and sashimi. But for this recipe, heat up the grill and stir up some honey-mustard sauce for a sure crowd pleaser.

Grilled Tuna with Honey-Mustard Sauce

2 tuna steaks (8 ounces each, about 1 inch thick)

2 tablespoons canola oil

salt and pepper

Brush the tuna with the oil, and season with salt and pepper. Grill tuna steaks on medium high heat, 6 minutes on each side. If you prefer your tuna pink in the center, cut grilling time to 4 minutes on each side.

Honey-Mustard Sauce

1/4 cup Dijon mustard

1 tablespoon whole-grain mustard

3 tablespoons honey

2 tablespoons prepared horseradish, drained

1 tablespoon finely chopped fresh dill

Whisk together mustards, honey, horseradish and dill. Let sit for at least 15 minutes before using. This sauce can be made 1 day in advance and refrigerated. Bring to room temperature before using.

Spoon or drizzle each tuna steak with the honey-mustard sauce.

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