Photo: Jason Leung
Estimated Nutrition (whole recipe, rough)
401
Calories
22g
Protein
27g
Fat
18g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tuna steaks (4 oz. each)
- 2 tablespoons low sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar
- 1 teaspoon wholegrain mustard
- 1 tablespoon vegetable oil
- chopped parsley for garnish (optional)
- lemon wedges (optional)
Directions
1
1.Place tuna in a shallow dish in a single layer.
2
2.In a small bowl, whisk together the soy sauce, Worcestershire sauce, sugar, mustard, and oil until combined.
3
3.Pour marinde over tuna and gently turn steaks until well-coated on each side. Cover with plastic wrap and refrigerate for at least 30 minutes up to 2 hours.
4
4.Prepare grill. Remove tuna and reserve marinade for basting. Grill tuna for about 10-15 minutes, turning once and basting often with reserved marinade.
5
5.Serve tuna steaks with lemon wedges and garnished with chopped parsley.
Recipe sourced from
fandom