Spanish · Dinner
Grilled Tuna Steak (Low-Chol)
Grilled tuna steak seared hot in olive oil over high heat, finished with sherry vinegar, garlic and smoked paprika in the Spanish style, served with charred green beans and a parsley-lemon drizzle. Lean cooking technique keeps cholesterol and saturated fat low.
$7
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
336Calories
39.4gProtein
16.8gFat
8.1gCarbs
1.8gSugar
3.1gFiber
238mgSodium
70mgChol
2.9gSat Fat
870mgPotassium
55mgCalcium
2.4mgIron
10.2mcgVitamin B12
22mgVitamin C
low-cholesterol
pescatarian
gluten-free
protein-rich
low-carb
low-calorie
low-chol
Instructions
1
Prep
Pat the tuna steak dry with paper towel, rub with half the olive oil, season with salt and pepper.
2
Char
Toss green beans with remaining oil and grill over high heat for 4 minutes, turning once, until blistered.
3
Grill
Place tuna on hot grill over high heat, cooking 90 seconds per side until deep marks form and center stays pink.
4
Saute
Add sliced garlic to the pan over medium heat for 30 seconds until golden, remove from heat, stir in sherry vinegar and smoked paprika.
5
Rest
Let the tuna rest on a cutting board for 5 minutes.
6
Plate
Slice tuna, arrange with green beans, spoon over garlic-paprika sauce, scatter parsley, serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g tuna steak
- 2 tbsp2 tbsp olive oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp sherry vinegar
- 1 tsp1 tsp smoked paprika
- 2 tbsp2 tbsp parsley
- 11 lemon
- 5.6 oz160g green beans
- a pinch of salt
- a pinch of black pepper
