High protein, low carb and full of incredible flavor, these Garlic Lime Tuna Steaks will become a weeknight favorite. Prep the vegetables while the tuna is marinating, and you’ll have a delicious, healthy dinner in 30 minutes.
1 Tbsp lime zest
2 garlic cloves, minced
1 Tbsp chopped fresh cilantro plus cilantro, for garnish
1 Tbsp olive oil plus 2 tsp olive oil
2 Tbsp fresh lime juice
Black pepper to taste
1/8 tsp salt
4 tuna steaks (4 oz each)
1 cup sliced red cabbage
1 cup sliced green cabbage
2 carrots, peeled and shaved
6 collard greens leaves
1/2 cup chopped fresh pineapple
1/4 tsp paprika
Sesame seeds, for garnish
- In a small bowl, combine the lime zest, 1 garlic clove, cilantro, 1 teaspoon of the olive oil, 1 tablespoon of the lime juice and pepper to taste. Set the dressing aside.
- In a medium bowl, add the remaining 1 garlic clove, 1 teaspoon of olive oil, remaining tablespoon lime juice, salt and pepper to taste. Whisk with a fork to emulsify. Add the tuna to the bowl, turn to coat and marinate, chilled, for 10 minutes, turning occasionally.
- In a large bowl, place the cabbage and carrots. Remove center stems from collard greens and discard. Roll leaves into a large “cigar” and slice across into about 1/4-inch-wide ribbons. Add the collard leaves to the bowl. Add pineapple and paprika to bowl. Add lime cilantro dressing and toss to combine.
- In a medium skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Sear the tuna for 3 minutes on each side, or until fish is just pink (or to desired doneness).
- Slice the tuna and serve over the slaw. Garnish with cilantro and sesame seeds.
4 oz tuna
1 cup slaw
Saturated Fat: 1g
Copyright 2019-2020 © Baldwin Publishing, Inc. All rights reserved.
Health eCooking® is a registered trademark of Baldwin Publishing, Inc. Cook eKitchen™ is a designated trademark of Baldwin Publishing, Inc. Any duplication or distribution of the information contained herein without the express approval of Baldwin Publishing, Inc. is strictly prohibited.
Date Last Reviewed: July 22, 2019
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD