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Tuscan-Style Grilled Tuna Steaks (Rachael Ray) Recipe

Tuscan-Style Grilled Tuna Steaks (Rachael Ray) Recipe

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Tuscan-Style Grilled Tuna Steaks (Rachael Ray)

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Ingredients:

Serving

4 fresh tuna steaks, 8 oz each, 1-inch thick
1 lemon , zested
3 sprigs fresh rosemary, about 2 tbsp leaves stripped from stem
handful flat leaf parsley
3 cloves garlic, crushed
coarse salt and black pepper or grill seasoning
extra-virgin olive oil, for cooking
mixed green salad dressed with oil and vinegar
2 tbsp balsamic vinegar
1 large lemon, juiced
2 tsp worcestershire sauce
2 tbsp extra-virgin olive oil, plus more, for drizzling
4 medium to large portobello mushroom caps
coarse salt and black pepper , or grill seasoning spice blend
3 large, firm plum tomatoes, seeded and diced
2 sprigs fresh rosemary, leaves finely chopped to about 2 tbsp
1/2 lb fresh smoked mozzarella, thinly sliced

Directions:

Serving suggestions:
Stuffed portobellos, recipe follows
Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.
Grilled Stuffed Portobellos:
Serving suggestions: garlic toasts or grilled crusty bread
Combine first 4 ingredients in a bowl or large food storage plastic bag. Coat mushroom caps evenly in marinade.
Place mushroom caps on the grill cap-side-up and season with grill seasoning or salt and pepper. If you are using an indoor tabletop electric grill, preheat to 400 degrees F or high setting. If you are using an outdoor gas grill, preheat to medium high; for a charcoal grill, prepare coals and cook mushrooms 6 inches from hot coals. Mushrooms will cook 4 to 6 minutes on each side. Cook mushrooms covered or under tin foil tent and turn occasionally.
Combine tomatoes, rosemary, and smoked mozzarella. Drizzle with oil and toss.
Fill mushroom caps with tomato mixture and top with sliced mozzarella. The mushrooms will look like small pizzas. Place caps in oven at 425 degrees F until cheese melts or you can close grill lid or replace tin foil tent over mushroom caps to melt cheese, it will take 1 to 3 minutes. Serve as-is or, place stuffed caps on garlic toast or sliced crusty bread to catch the juices.
Yield: 4 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	295.83 Kcal (1239 kJ)
Calories from fat	97.66 Kcal
		% Daily Value*
Total Fat	10.85g	17%
Cholesterol	37.99mg	13%
Sodium	486.61mg	20%
Potassium	650.95mg	14%
Total Carbs	13.07g	4%
Sugars	7.04g	28%
Dietary Fiber	3.48g	14%
Protein	36.39g	73%
Vitamin C	35.6mg	59%
Vitamin A	1.7mg	57%
Iron	80.5mg	447%
Calcium	583.4mg	58%

Amount Per 100 g
Calories	98.67 Kcal (413 kJ)
Calories from fat	32.57 Kcal
		% Daily Value*
Total Fat	3.62g	17%
Cholesterol	12.67mg	13%
Sodium	162.31mg	20%
Potassium	217.12mg	14%
Total Carbs	4.36g	4%
Sugars	2.35g	28%
Dietary Fiber	1.16g	14%
Protein	12.14g	73%
Vitamin C	11.9mg	59%
Vitamin A	0.6mg	57%
Iron	26.9mg	447%
Calcium	194.6mg	58%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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