Grilled Tuna Cutlets Recipe

Servings: 2

Tuna is the other white meat when cooked through fully. But you may prefer pink inside. So don’t overcook these. Add a garnish of dill when you plate the cutlets, and serve them with asparagus and stewed tomatoes. 



2 thick tuna steaks

¼ cup lemon juice

¼ cup olive oil

1 tablespoon Dijon-style mustard

Italian style breadcrumbs


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Cut the steak in half lengthwise, to thin them into cutlets. Mix together the lemon, oil, and mustard; brush all over the steaks. Marinate in the fridge 30 minutes, turning once or twice.

Heat up the grill. Remove the fish from the marinade and coat the cutlets on both sides with the breadcrumbs. Place them on a grill pan with Teflon™ nonstick coatings. Cook only 3 minutes a side and serve topped with asparagus tips.  

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