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.
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.