Our healthy tuna steak recipe is high in protein and incredible garlic-lime flavor. Dig into a gluten-free seafood dish that comes equipped with a vibrant pineapple slaw.
Fresh tuna is best served slightly seared so the inside is still pink. It’s also best paired with a light but vibrantly tasting marinade to bring out the natural deliciousness of the fish. In this garlic lime tuna steak recipe, heart-healthy tuna is marinated in a mix of lime, garlic, pepper and olive oil, allowing the freshness of the fish to shine. The tuna is then served with a flavorful slaw made from crunchy cabbage and carrots, hearty collard greens and sweet pineapple tossed in a lime cilantro dressing. With only 1g of saturated fat and 40mg of sodium per serving, your heart will thank you for eating such a healthy meal. At only 143 calories, your waistline will also be happy, since this seafood recipe is very low in calories and fits into many dietary plans. But your taste buds are the ones that will really be doing the happy dance with each fresh and flavorful bite of this tuna and slaw recipe.
Recipe yields 4 servings
In a small bowl, combine the lime zest, 1 garlic clove, cilantro, 1 teaspoon of the olive oil, 1 tablespoon of the lime juice and pepper to taste. Set the dressing aside.
In a medium bowl, add the remaining 1 garlic clove, 1 teaspoon of olive oil, remaining tablespoon lime juice, salt and pepper to taste. Whisk with a fork to emulsify. Add the tuna to the bowl, turn to coat and marinate, chilled, for 10 minutes, turning occasionally.
In a large bowl, place the cabbage and carrots. Remove center stems from collard greens and discard. Roll leaves into a large “cigar” and slice across into about 1/4-inch-wide ribbons. Add the collard leaves to the bowl. Add pineapple and paprika to bowl. Add lime cilantro dressing and toss to combine.
In a medium skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Sear the tuna for 3 minutes on each side, or until fish is just pink (or to desired doneness).
Slice the tuna and serve over the slaw. Garnish with cilantro and sesame seeds.