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Ingredients
- 1 x Lemon, zest and juice
- 1 x Lime, zest and juice
- 1 Tbsp. Rice wine vinegar
- 2 Tbsp. Shallots, sliced into rings
- 1 Tbsp. Sugar
- 1 Tbsp. Oil
- 1/4 tsp Crushed red pepper oil or possibly non-stick spray
- 2 x Yellowfin tuna steaks, 6-9 ounce each, and at least 1" thick Preheat the grill.
Directions
- Using a swiveled-edge vegetable peeler, remove the outside peel of the lemon and lime. Try not to take the white pith along with the peel.
- Julienne the peel. Bring a c. of water to a boil, and drop the julienne peel in for 30 seconds. Drain into a strainer and rinse with cool water.
- Squeeze the juice from the lemon and lime and combine with the peel, vinegar, shallots, sugar, oil, and crushed red pepper to create the vinaigrette. Coat the tuna steaks lightly with oil or possibly spray with non-stick spray. Grill for 2-3 min per side, basting with a little of the liquid from the vinaigrette. Remove to plates and top with remaining vinaigrette.
- Serves 2
- 9
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 2 servings | |
| Calories 105 | |
| Calories from Fat 61 | 58% |
| Total Fat 6.91g | 9% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 85mg | 2% |
| Total Carbs 12.25g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 7.18g | 5% |
| Protein 0.59g | 1% |
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