The secret to success in this healthy recipe is to keep a eye on the tuna to avoid overcooking. Slice it thinly for a summer appetizer.

Source: Better Homes and Gardens


Credit: Greg Scheidemann

Recipe Summary

20 mins
1 hr
6 mins
1 hr 26 mins


Ingredient Checklist


Instructions Checklist
  • Thaw tuna, if frozen. In a small bowl combine olive oil and orange juice. Brush tuna with oil mixture. For a charcoal grill, grill tuna directly on the greased rack of an uncovered grill over medium heat for 4 to 6 minutes or until tuna is slightly pink in the center, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place tuna on the greased rack over heat. Cover and grill as above.) Remove tuna from grill. Cover and chill tuna for 1 hour or until completely chilled. Slice to serve.

  • Meanwhile, in a small bowl, combine mayonnaise, onion, chopped orange, rosemary, and pepper. Divide tuna portions among 8 serving plates. Top each tuna piece with 1 tablespoon of the mayonnaise mixture. In a small bowl combine orange peel and snipped rosemary. Sprinkle atop each serving and serve with crackers if desired. Makes 8 servings.

Nutrition Facts

147 calories; fat 9g; cholesterol 29mg; saturated fat 2g; carbohydrates 1g; mono fat 1g; poly fat 5g; sugars 1g; protein 13g; vitamin a 48.6IU; vitamin c 4.1mg; thiamin 0.2mg; niacin equivalents 5.5mg; vitamin b6 0.5mg; folate 4mcg; vitamin b12 0.3mcg; sodium 71mg; potassium 272mg; calcium 10.1mg; iron 0.5mg.