I’m making a Tuna Steak today. This is a big deal because I am not the biggest fish fan. Well, actually I hate fish. There I said it.
Part of it is the texture. It feels too mushy for meat. But mostly, its that awful fishy taste. Yuck!
My two exceptions – tuna steaks and orange roughy. Both are very good. I won’t say delicious, but they are good. So today, I’m making tuna steaks. The orange juice and olive oil are what brings the carbs here, but the total grams is still below my 6g of carbs per meal. The rest will come from some mixed greens.
I’ll let you know if this is good.
Marinated Tuna Steaks
4 4-ounce Tuna Steaks
1/4 C Orange Juice
1/4 C Soy Sauce
2 Tbsp Olive Oil
1 Tbsp Lemon Juice
2 Tbsp Chopped Fresh Parsley
1 Clove Garlic, Minched
1/2 Tsp Chopped Fresh Oregano
1/2 Tsp Ground Black Pepper
For marinade, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano and pepper. Place tuna in plastic bag, add marinade and seal. Turn bag to coat tuna. Refrigerate for 30 minutes, being sure to turn once.
Preheat grill for high heat. Lightly oil grate. Cook tuna steaks for 5 – 6 minutes, then turn and baste with marinade. Cook for an additional 5 minutes (or until done). Discard remaining marinade.