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- 4 fresh or frozen tuna steaks, cut 1 inch thick (about 1 pound total)
- 2 tablespoons red wine vinegar
- 1 tablespoon snipped fresh dillweed or 1 teaspoon dried dillweed
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/2 cup chopped tomato
- 1 tablespoon capers, drained
- 1 tablespoon chopped pitted ripe olives
- 1 clove garlic, minced
1. Preheat broiler. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. For marinade, in a shallow dish combine vinegar, dillweed, oil, salt, and half of the cayenne pepper. Add fish to marinade in dish, turning to coat. Cover and marinate in the refrigerator for 15 minutes.
2. Meanwhile in a small bowl stir together tomato, drained capers, olives, garlic, and the remaining cayenne pepper.
3. Drain fish, reserving marinade. Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from the heat for 4 minutes. Turn fish and brush with all of the reserved marinade. Broil for 4 to 8 minutes more or until fish begins to flake when tested with a fork. Serve tuna topped with tomato mixture.
- Shred any remaining tuna with two forks on a cutting board. Toss with a little light mayonnaise, chopped onion, chopped celery, and pickle relish for a quick and easy tuna salad. Eat with whole grain crackers.
- Servings Per Recipe 4,
- cal. (kcal) 151,
- Fat, total (g) 4,
- chol. (mg) 51,
- carb. (g) 1,
- Monosaturated fat (g) 2,
- Polyunsaturated fat (g) 1,
- sugar (g) 1,
- pro. (g) 27,
- vit. A (IU) 292,
- vit. C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 11,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 271,
- Potassium (mg) 566,
- calcium (mg) 30,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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