Summer Tuna on the Grill

August 1, 2014
1 min read
Summer Tuna on the Grill
Nothing says delicious like grilled tuna and fresh summery vegetables. Dress up these flavors even more with a side of jasmine rice and a sprig of oregano. • Photography by Jessica Palatt
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Ingredients
  1. 1 cup Italian salad dressing
  2. 2 tuna steaks
  3. 1 green or yellow pepper
  4. 1 or 2 yellow squash
  5. 1 large tomato
  6. 1 Vidalia onion
  7. 2 tablespoons olive oil
Instructions
  1. • Preheat grill
  2. • Squarely mold a sheet of aluminum foil by bringing the edges up and pinching. This keeps in the veggie juices.
  3. • Fill a large storage bag with 1 cup of Italian dressing. Add tuna steaks, seal bag and cover steaks in dressing. Refrigerate for 30 minutes. Cut veggies into bite-sized pieces.
  4. • Place foil pan on the hot grill.
  5. • Add 2 tablespoon olive oil to foil pan along
with fresh veggies.
  6. • Cook veggies until slightly tender, stirring
often and remove from foil when done, set aside.
  7. • Place tuna steaks in foil pan.
  8. • Slightly pink in the middle will be medium rare.
  9. • Plate the tuna and spoon veggies with juices on top.
  10. This dish is lovely with a serving of jasmine rice!
Notes
  1. 3 oz serving of fresh Yellow Fin Tuna
  2. Calories (kcal) 139
  3. Fat (g) 1.22g
  4. Cholesterol 58mg
  5. Protein (g) 29.97
Health Journal https://www.thehealthjournals.com/