As long as you’ve got the grill hot for the tuna, you might as well grill the vegetables too. If you don’t feel like using the grill, you may roast or broil this recipe instead.
Serves 4 Cook Time 20 minutes
4 (6-8 oz) tuna steaks, 1 inch thick
8 Tbsp extra-virgin olive oil
3 Tbsp red wine vinegar
2 garlic cloves
1 large red bell pepper, cut into wedges
1 large red onion, cut into wedges
3 Tbsp capers, rinsed and drained
3 Tbsp fresh basil salt and pepper
- Whisk oil, vinegar, garlic, and 1/4 teaspoon of pepper into a large bowl. Transfer 4 Tablespoons of dressing to reserved bowl and put it aside.
- Toss the pepper and the onion into the unreserved bowl of dressing, coating well. Grill, broil or roast these vegetables over high heat for 3-5 minutes per side until desired doneness. Remove from the grill and set aside. Brush the tuna steaks with the leftover dressing from the bowl that held the vegetables.
- Grill the steaks over high heat until they are brown on both sides but still red in the center (2-4 minutes per side).
- To serve, brush each tuna steak with the reserved dressing and toss the now cooled vegetables into the bowl of reserved dressing, divide among 4 plates and enjoy.
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center