Tuna steaks with avocado-orange relish

SmartPoints® value per serving
Total Time
16 min
6 min
10 min
Avocado adds creaminess, red onion adds color and flavor, and oranges add sweetness and juiciness to the relish for this fish recipe. When clementines are in season, swap some seedless segments in for the canned mandarins. The relish is also delicious served with grilled chicken or pork, or scooped up with baby bell pepper halves or baked chips. To easily peel the ginger, rub the back of your spoon over the skin and it will come right off.


canola oil

2 tsp

low sodium soy sauce

2 tsp

uncooked tuna

20 oz, 4 (5-ounce) steaks

red-wine vinegar

1 Tbsp

flaxseed oil

2 tsp

ginger root

1½ tsp, fresh, peeled and minced

table salt

¼ tsp


½ item(s), medium, halved, pitted, peeled, and diced

canned unsweetened mandarin orange(s)

11 oz, drained

uncooked red onion(s)

¼ small, chopped


  1. Spray the broiler rack with nonstick spray and preheat the broiler.
  2. Whisk together the canola oil and soy sauce in a small bowl. Brush the mixture on both sides of the tuna. Place the steaks on the broiler rack and broil 5 inches from the heat, about 3 minutes on each side for medium or until the desired doneness.
  3. Meanwhile, to make the relish, whisk together the vinegar, flaxseed oil, ginger, and salt in a medium bowl. Add the avocado, orange sections, and onion; toss to coat. Serve with the tuna.
  4. Serving size: 1 tuna steak and 1⁄2 cup relish

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