Lemon and Thyme Grilled Tuna
Lemon and Thyme Grilled Tuna might be a good recipe to expand your main course recipe box. This gluten free, dairy free, fodmap friendly, and whole 30 recipe serves 4 and costs $6.19 per serving. One portion of this dish contains about 40g of protein, 22g of fat, and a total of 370 calories. 12 people have tried and liked this recipe. It will be a hit at your The Fourth Of July event. A mixture of pepper, lemon juice, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 50 minutes. It is brought to you by Betty Crocker. With a spoonacular score of 97%, this dish is great. If you like this recipe, you might also like recipes such as Lemon Thyme Tuna Burgers, Olive Oil Poached Tunan Infused with Thyme, Lemon, and Shallots, and Grilled Lemon Thyme Chicken.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
2 teaspoons finely chopped fresh thyme
1/4 cup fresh lemon juice
1 teaspoon grated lemon peel
1/4 cup olive oil
1/2 teaspoon pepper
1 teaspoon salt
4 (6-oz.) yellow fin tuna steaks (1/2 inch thick)
Equipment:
ziploc bags
grill
Cooking instruction summary:
1 Place tuna steaks in resealable food storage plastic bag. Add all remaining ingredients. Seal bag; turn to mix well. Refrigerate at least 30 minutes. 2 Heat grill. Place tuna on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; discard marinade. Cook 6 to 7 minutes or until fish is firm but still pink inside and flakes easily with fork, turning once.
Step by step:
1. Place tuna steaks in resealable food storage plastic bag.
2. Add all remaining ingredients. Seal bag; turn to mix well. Refrigerate at least 30 minutes.
3. Heat grill.
4. Place tuna on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; discard marinade. Cook 6 to 7 minutes or until fish is firm but still pink inside and flakes easily with fork, turning once.
Nutrition Information:
covered percent of daily need
