Tuna steaks with avocado-orange relish
3
Points®
Total time: 16 min • Prep: 6 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Canola oil
2 tsp
Less sodium soy sauce
2 tsp
Uncooked tuna
20 oz, 4 (5-ounce) steaks
Red wine vinegar
1 Tbsp
Flaxseed oil
2 tsp
Fresh ginger
1½ tsp, fresh, peeled and minced
Table salt
¼ tsp
Avocado
½ item(s), halved, pitted, peeled, and diced
Canned mandarin oranges in water, artificially sweetened
11 oz, drained
Red onion
¼ small, chopped
Instructions
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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