Garlic-Chive Tuna
Parmesan "Risotto" and Sautéed Broccolini
Ingredients
- 4 (5-oz) frozen tuna steaks (or use frozen cod or haddock)
- 1 tsp kosher salt, divided
- 2 Tbsp balsamic vinegar
- 2 Tbsp olive oil
- 6 Tbsp olive-oil mayonnaise
- 1 Tbsp fresh lemon juice
- 2 cloves garlic, minced
- 2 Tbsp chopped fresh chives
Instructions
- Preheat grill to medium-high heat. Sprinkle fish with ¾ tsp salt. Combine vinegar and oil.
- Grill fish, covered, 6 minutes or to desired doneness, basting with vinegar mixture every 2 minutes.
- Combine mayonnaise, lemon juice, garlic, chives, and ¼ tsp salt. Serve fish with garlic-chive sauce.
Side Dish Ingredients
- ¾ lb Broccolini, trimmed (or use fresh or frozen broccoli florets)
- 1 Tbsp olive oil
- ½ tsp salt
- ¼ tsp pepper
- 1 (12-oz) pkg frozen cauliflower risotto
- ¼ cup freshly grated Parmesan cheese
Side Dish Instructions
- Cook Broccolini in hot oil in a large skillet over medium-high heat 6 minutes or until crisp-tender. Sprinkle with salt and pepper.
- Meanwhile, heat risotto in microwave according to package directions. Top with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
353
|
145
|
498
|
| Fat (g) | 23 | 9 | 32 |
| Sat. Fat (g) | 4 | 4 | 8 |
| Protein (g) | 33 | 6 | 39 |
| Carb (g) | 1 | 8 | 9 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 718 | 688 | 1406 |
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