Cuban-Style Grilled Tuna

A wonderful way to add variety to the whole family's menu!

Recipe author

Servings:

Lettuce

Salt

Tuna (4 steaks, 5–6 oz / 150–180 g each)

Shallots (3 stalks)

Cilantro

Garlic

Lemons (for garnish)

Lemon juice (from 1 lemon)

Olive oil

0.33

Cayenne pepper

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 3 % 1 g

Fats 79 % 23 g

Carbohydrates 17 % 5 g

233 kcal

GI: 100 / 0 / 0

Grilled tuna is a light summer dish that makes a great alternative when you're tired of the usual barbecue. Everyone knows lamb or pork kebabs, but tuna — and Cuban-style, at that — is something more exotic. Here's a recipe for it that's simple, juicy, and Hemingway-level self-assured. First, make the marinade: mince the garlic and shallots, along with most of the cilantro (save a few sprigs to garnish the dish). Mix the chopped herbs with the olive oil (you can swap in sunflower oil, but the flavor won't be the same). Add the lemon juice, cayenne pepper, and salt, and stir it all together. Now take fresh or thawed tuna steaks, submerge them in the marinade, and refrigerate for an hour so the fish soaks it up. All that's left is to pull the fish out of the marinade and grill it. Tuna cooks fast — about 4 minutes per side is plenty. Is the aroma already driving you wild? Just a little more patience — food this beautiful deserves a proper presentation! Carefully arrange the grilled steaks on a platter lined with fresh lettuce leaves, garnish with cilantro, and spoon the rest of the marinade generously over the top. Your Cuban-style grilled tuna is ready!

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