Entrée: United States – Floridian Citrus-Grilled Tuna with Cucumber-Carrot Slaw

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 8 min

Additional 30 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 tuna fillets (6–8 oz (170–225 g) each)
Juice and zest of 1 orange (or a mix of orange and lime)
2 tbsp (30 ml) olive oil
2 cloves garlic, minced
1 tsp (5 ml) dried oregano
1 small cucumber, thinly sliced or julienned
1 large carrot, julienned
2 green onions, sliced
1 tbsp (15 ml) sesame seeds, toasted
Salt and pepper to taste

Show original ingredient measurements

2 tuna fillets (6–8 oz / 170–225 g each)
Juice and zest of 1 orange (or a mix of orange and lime)
2 tbsp (30 ml) olive oil
2 cloves garlic, minced
1 tsp dried oregano
1 small cucumber, thinly sliced or julienned
1 large carrot, julienned
2 green onions, sliced
1 tbsp (15 ml) sesame seeds, toasted
Salt and pepper to taste

Instructions

1. Whisk orange juice and zest, olive oil, minced garlic, oregano, salt and pepper to make a marinade.
2. Marinate tuna fillets 20–30 minutes in the refrigerator (no longer to avoid “cooking”).
3. Meanwhile toss cucumber, carrot and green onions with a little olive oil, salt and pepper; refrigerate.
4. Preheat grill or grill pan to high. Oil grates.
5. Grill tuna 3–4 minutes per side for medium-rare (adjust to preference); remove and rest 3 minutes.
6. Toss slaw again and divide between plates. Place grilled tuna atop slaw, sprinkle with toasted sesame seeds.
7. Serve with lime wedges or extra citrus if desired.