Nov

5

Sabroso Saturday: Grilled Garlic Lime Tuna #SabrosoSaturday

by Migdalia

It’s Sabroso Saturday (Translation: Tasty Saturday)! The day when we share recipes that have helped us stretch our budget, our imagination and our taste buds, without sacrificing our health.

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This past week, while at church, a few of the women began chatting about recipes. After listening to them, I was inspired to go home and try a new recipe: Grilled Garlic Lime Tuna.

It was a HUGE hit in my home! It was easy to make. Its nutricious – very high in omega-3 fatty acids and proteins. I loved it. The family loved it. I can’t rave about it enough!

For this recipe, I didn’t have time to get to the fish market and so used frozen tuna. I’m sure it would have tasted better with fresh fish; however, because I used frozen it cut prep time, which was a trade-off I was willing to take.

Also, it took me all of 5 minutes to prepare the tuna. Marinating it took longer. I left it marinating for about 45 minutes on the counter. If you’re pressed for time – 30 minutes will suffice. You can also leave it marinating overnight in the fridge if you want to prepare it ahead of time.

I loved the simplicity of this recipe. I also love how it can be used for a family dinner OR a romantic dinner. It’s not a heavy meal so it won’t weigh you down and looks fabulous when served. This recipe is perfect for when you want to create a lasting impression. Just keep in mind, that the recipe is for two. I doubled it for my own family.

Enjoy & have a Sabroso Saturday!

Grilled Garlic Lime Tuna
 

Grilled Garlic Lime Tuna (Makes 2)

Ingredients

  • 2 Wild Ahi Tuna Steaks
  • 3 tablespoons of Olive Oil
  • 2 tablespoons of soy sauce
  • 1 medium sized lime (about 2 tablespoons of fresh squeezed lime juice)
  • 1 teaspoon of garlic
  • 1 teaspoon of pepper
  • 2 teaspoons of honey
  • 1 large ziplock bag

 

Preparation

  1. Add everything, except the Tuna, in a ziplock bag. Seal, shake and mix.
  2. Once mixed, put tuna into the ziplocked marinade mixture. Let marinade for at least 30 minutes.
  3. Preheat grill to medium high, about 375°. Grill for about 6 minutes. Turn and grill for 3 more, or until it’s medium rare, longer if you do not like it as rare – like me!
  4. Serve and enjoy!

 

If you try the recipe out, let me know! I would love to hear what you thought of it.

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Do you have a Sabroso Saturday recipe you would like to share?

If you’re a blogger, add a DIRECT link to your recipe below. If you do not blog but have a Latinalicious recipe that you would like to share, shoot me an e-mail at MsLatina@latinaonamission.comwith “Sabroso Saturday Recipe” in the Subject line. If I’m able to make it at home and my family enjoys it, I will feature it!

Enjoy & have a Sabroso Saturday!

 

Share and Enjoy. Go ahead, you know you want to.

    About the Author

    Migdalia Rivera, also known as Ms. Latina in social media, is a single Latina mother of a teen, tween and two Australian Shepherds. When not chasing after her energetic bunch, she connects influential bloggers with brands and PR agencies via her blogger network, Stiletto Media. Migdalia gets her glam on as a Glambassador. She also knows that beauty begins on the inside; as a result, she promotes heart health as a Go Red for Women and Go Red Por Tu Corazon Spokesperson, the Spanish version of Go Red.

    { 3 comments… read them below or add one }

    1 Vianessa November 5, 2011 at 12:10 pm
    2 Small Footprints November 5, 2011 at 5:06 pm

    Your recipe looks great. I’ll bet that I could use firm tofu instead of fish and, using your spices, get something similar but vegetarian. I’m going to try it! Thanks for the recipe. Here’s a great fall recipe from my blog this week:

    Pumpkin Spiced Cupcakes
    with Maple Cinnamon Butter Cream Frosting
    (http://reducefootprints.blogspot.com/2011/11/vegan-recipe-pumpkin-spiced-cupcakes.html)
    Small Footprints recently posted..Vegan Recipe – Pumpkin Spiced Cupcakes with Maple Cinnamon Butter Cream Frosting

    3 Sabrina November 8, 2011 at 3:10 pm

    Sounds yummy!

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