Lunch / Dinner
Grilled Tuna with Italian Salsa Verde
The best weeknight dinners are not only quick, but simple, too. These fresh flavors are so refined, they feel effortless.
Tuna steak is one of the easiest fish to grill. Its large flaky texture and firm flesh mean the meat won’t fall apart on the grill like many other types of fish. It’s also very forgiving in terms of doneness — the window of cooking time is longer than a white-flesh fish.
Not only is tuna low-maintenance when it comes to cooking, it’s also easy to find. It’s typically sold already cut into boneless steaks. Fresh is best, but frozen tuna is often flash-frozen on the boat, making it a fine option, too.
A bright sauce enhances the flavor and appearance of the tuna. Italian salsa verde is not like the same-named Mexican tomatillo salsa. The Italian version is a classic green sauce made from fresh parsley and olive oil.
Test Kitchen Tip
Like all fish, tuna is a top source of Omega-3 fatty acids, as well as the antioxidant selinium, which helps prevent cholesterol oxidation, a contributor to blocked arteries.
Preheat grill to medium-high.
Blend parsley, oregano, garlic, oil, and vinegar in a food processor until smooth. Transfer sauce to a bowl and season with salt and pepper flakes.
% Daily Value*
Total Fat 31g 47%
Saturated Fat 4g 20%
Cholesterol 32mg 10%
Sodium 247mg 10%
Carbs 6g 2%
Fiber 2g 8%
*Percent Daily Values are based on a 2,000 calorie diet.