Ingredients
- 4 tuna steaks (6-8 ounces each)
- 1/4 cup olive oil
- 3 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large tomatoes, chopped
- 1/2 red onion, chopped
- 1/4 cup chopped fresh parsley
- 2 tablespoons capers, drained and rinsed
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
2. In a small bowl, whisk together olive oil, soy sauce, balsamic vinegar, garlic, oregano, salt, and black pepper.
3. Place tuna steaks in a shallow dish and pour the marinade over the top. Turn to coat the steaks evenly. Let sit for 10-15 minutes.
4. While the tuna is marinating, make the tomato relish. In a medium bowl, combine tomatoes, red onion, parsley, capers, olive oil, balsamic vinegar, salt, and black pepper. Stir well to combine.
5. Grill the tuna steaks for 3-4 minutes per side, or until cooked to your desired level of doneness.
6. Serve the tuna steaks with the tomato relish on top.
Variations
- Use different types of fish, such as swordfish or salmon
- Swap out the tomato relish for a mango or pineapple salsa
- Add some heat to the tomato relish by adding jalapeno or red pepper flakes
- Serve the tuna steaks over a bed of greens for a lighter meal
Nutrition Information
| Ingredient | Amount | Calories (kcal) |
|---|---|---|
| Tuna Steak | 6-8 ounces | 200-300 |
| Olive Oil | 1/4 cup | 480 |
| Soy Sauce | 3 tablespoons | 15 |
| Balsamic Vinegar | 2 tablespoons | 20 |
| Garlic | 2 cloves | 10 |
| Oregano | 1 teaspoon | 5 |
| Salt | 3/4 teaspoon | 0 |
| Black Pepper | 1/2 teaspoon | 2 |
| Tomatoes | 2 large | 50 |
| Red Onion | 1/2 | 20 |
| Parsley | 1/4 cup | 5 |
| Capers | 2 tablespoons | 10 |
