Grilled Tuna Steaks with Ginger-Lime Winter Slaw (Serves 2)
Fast, bold, and grill-friendly: tuna steaks cooked hot and quick, then served with a crunchy winter slaw and a gingery lime dressing. Not at all like the burgers you didn’t enjoy.
Back to full listIngredients
- Tuna Steak Wild Caught Frozen (sustainably sourced) 2 steaks, about 10–12 oz total, thawed and patted dry $8.99 (sale) per 1 lb
- Organic Green Cabbage 2 cups, thinly sliced $2.49 (reg) per 1 lb
- Organic Cucumber 1/2 cucumber, julienned $1.49 (reg) each
- Organic Ginger Root 2 tsp, grated $5.99 (reg) per 1 lb
- Lime (or lemon) 1 (2 Tbsp juice)
- Soy sauce 1 1/2 Tbsp
- Honey or sugar 1 tsp
- Neutral oil 1 1/2 Tbsp, divided
- Black pepper to taste
- Sesame seeds (optional) 1 tsp
Instructions
- Preheat grill to high (about 450–500°F). Oil the grates well.
- Make slaw: toss cabbage and cucumber in a bowl. Whisk lime juice, soy sauce, honey, grated ginger, and 1 Tbsp oil; pour over slaw and toss. Set aside.
- Brush tuna with remaining 1/2 Tbsp oil and season with black pepper (go easy on salt—soy is in the dressing).
- Grill tuna 1–2 minutes per side for rare/medium-rare, or 3–4 minutes per side for more done (tuna dries out if overcooked).
- Slice tuna against the grain and serve with the slaw. Sprinkle sesame seeds if using.
Health notes: Very high protein, low carb if you skip rice/bread. Watch sodium in soy; add more lime to brighten instead of more salt.
Drink pairing: Washington Rosé or a citrusy IPA.