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Add a photoServings: 4
Ingredients
- 4 x 8-ounce tuna steaks
- 1 Tbsp. Garlic, chopped
- 1/8 c. Dry oregano, crushed
- 1 Tbsp. Grnd cumin
- 2 Tbsp. Brown mustard
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Red wine vinegar
- 1 lrg Lime, juiced Salt and pepper to taste
Directions
- Combine garlic, oregano, chili pwdr, cumin, mustard, oil, vinegar and lime juice. Season with salt and pepper to taste and mix till blended well into a paste. Rub the Tuna with the paste and set aside.
- Place the Tuna on the grid over a warm fire and cook for five to six min per side or possibly till medium doneness. Tuna can be served rare in the middle if you prefer or possibly well done. Adjust cooking times for the way you like it.
- Remove from grill, and let sit for five min prior to service since it will cook a slight bit more after removal from grill.
- Suggested Wine: Sangria
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 36g | |
| Recipe makes 4 servings | |
| Calories 83 | |
| Calories from Fat 67 | 81% |
| Total Fat 7.58g | 9% |
| Saturated Fat 1.02g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 89mg | 4% |
| Potassium 85mg | 2% |
| Total Carbs 4.13g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.42g | 0% |
| Protein 0.98g | 2% |
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