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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
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Grilled Tuna Steaks Topped with an Onion Pepper Salsa

Source: dLife

Moist and tender grilled tuna steaks topped with a homemade pepper and onion salsa.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	228.3

Total Carbs	3.9 g

Dietary Fiber	0.8 g

Sugars	1.6 g

Total Fat	5.4 g

Saturated Fat	0.5 g

Unsaturated Fat	0.4 g

Potassium	83.5 mg

Protein	42.7 g

Sodium	344.2 mg

Dietary Exchanges 5.4 Fat, 0.7 Vegetables, 0.0 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 oz pine nuts 3.0
3 tsp olive oil 0.25
0 1/4 each large onion 2.0
2 each medium garlic cloves 0.5
0 1/2 cup chopped yellow bell peppers 0.5
0 1/2 cup chopped red bell peppers 0.5
0 1/2 cup cold water 0.5
0 1/2 tsp salt 2.0
2 tbsp chopped parsley 0.5
0 1/2 tsp sherry vinegar 0.25
0 1/4 tsp black pepper 1.25
1 1/4 lb tuna steaks

Directions

Lightly toast pine nuts in a small nonstick pan over medium high heat, about 3-5 minutes; set aside.
Heat 2 teaspoons of oil over medium heat in a large pan and sauté onion until it start to soften, about 4 minutes. Add in the garlic and continue to cook another minute. Stir in both yellow and red peppers, water, and 1/4 teaspoon of salt.
Lower heat and gently simmer until peppers are tender crisp and water is absorbed, about 10-12 minutes. Remove pan from heat and stir in the parsley, toasted pine nuts, vinegar, and 1/8 teaspoon of pepper; place in a bowl and keep warm or cool to room temperature.
Place grill rack 4-6 inches from heat and preheat grill to medium high heat.
Using a pastry brush, coat tuna steaks with remaining teaspoon of oil and sprinkle with remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper. Place on grill and cook until opaque throughout with a small amount of pink showing in center, about 3-4 minutes per side, turn only once. Serve topped with onion pepper salsa.