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Dinner Tonight! | THE LIGHTER SIDE

Tuna as Tonic

October 18, 2000|DONNA DEANE

The American Heart Assn. just revised its guidelines to recommend two servings a week of a fatty fish (the good kind) such as tuna or salmon. If you've wanted to add more fish to your diet, try this tasty grilled tuna.

Grill the steaks just until the center is pink. Overcooking this beautiful cut results in dry, flavorless fish.

Tart, juicy pieces of red grapefruit pair with cool cucumber for a light fresh accompanying salsa. Prepare the salsa ahead so it can stand a bit for the flavors to meld while the fish is cooking.

Deane's book "Low Fat Kitchen" includes more than 100 recipes created for this column. To order, call (800) 246-4042. The price is $20.45 including shipping and sales tax.

Seared Tuna Steaks With Cucumber and Grapefruit Salsa

Active Work Time: 20 minutes * Total Preparation Time: 30 minutes

2 (6-ounce) ahi tuna steaks, about 1 inch thick

1 teaspoon sesame oil


2 green onions, chopped

1 cucumber, peeled, seeded and sliced

2 red grapefruit, peeled, sectioned and diced

2 tablespoons chopped cilantro

1 small Thai pepper, seeded and minced

1 clove garlic, minced

1 teaspoon lime juice

1 teaspoon olive oil

* Rub all sides of tuna steaks with sesame oil and sprinkle with salt. Cover and let stand while preparing cucumber salsa.

* Combine onions, cucumber, grapefruit, cilantro, Thai pepper, garlic, lime juice, olive oil and 1/2 teaspoon salt. Let stand while grilling tuna.

* Grill tuna steaks over high heat in stove top grill pan or on barbecue grill 5 minutes. Turn and cook until desired doneness, 2 to 5 minutes. Remove tuna to serving platter and serve Cucumber and Grapefruit salsa alongside.

2 servings. Each serving: 380 calories; 196 mg sodium; 52 mg cholesterol; 12 grams fat; 36 grams carbohydrates; 36 grams protein; 3.93 grams fiber.

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