Orange-Rosemary Tuna

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.

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  • Makes: 8 servings
  • Prep: 20 mins
  • Chill: 1 hr
  • Grill: 6 mins

Orange-Rosemary Tuna

Directions

  1. 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.
  2. 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.
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Nutrition Facts (Orange-Rosemary Tuna)

  • Per serving:
  • 147 kcal ,
  • 9 g fat
  • (2 g sat. fat ,
  • 5 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 29 mg chol. ,
  • 71 mg sodium ,
  • 1 g carb. ,
  • 0 g fiber ,
  • 1 g sugar ,
  • 13 g pro.
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