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
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Ingredients

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Directions

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  • 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.

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  • 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; 9 g total fat; 2 g saturated fat; 5 g polyunsaturated fat; 1 g monounsaturated fat; 29 mg cholesterol; 71 mg sodium. 272 mg potassium; 1 g carbohydrates; 0 g fiber; 1 g sugar; 13 g protein; 49 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 1 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 1 mg iron;

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