Mediterranean Tuna Steaks

Mediterranean Tuna Steaks


Flavorsome tuna steaks are best enjoyed griddled or pan-fried with fresh salad.

Bon appetite!





2 ½  lb fresh asparagus spears, trimmed

2  medium tomatoes, chopped (1 1/2 cups)

1/2  cup crumbled reduced-fat feta cheese (2 oz)

1/4  cup chopped kalamata or ripe olives

1/3  cup chopped fresh basil or oregano leaves

3  tablespoons olive or vegetable oil

1/2  teaspoon garlic salt

1/4  teaspoon pepper

Olive oil

4  tuna steaks, 1 inch thick (about 1 3/4 lb)




  1. Heat gas or charcoal grill. In a large skillet, place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place asparagus in steamer basket. Cover tightly and heat to boiling; reduce heat to low. Steam 6 to 8 minutes or until crisp-tender.
  2. Meanwhile, in medium bowl, gently toss tomatoes, cheese, olives, and 1 tablespoon of the basil. Cover; refrigerate until serving time. In small bowl, mix remaining basil, the oil, garlic salt, and pepper. Brush mixture over tuna.
  3. Carefully brush oil on grill rack. Place tuna on grill over medium-high heat. Cook uncovered 5 minutes. Turn carefully; brush with any remaining oil mixture. Cook 10 to 15 minutes longer until fish flakes easily with a fork and is slightly pink in center.
  4. Serve tuna with tomato mixture and asparagus.