This is a low-fat adaptation of a Rachel Ray recipe. The combination of orange and rosemary gives this dish a unique flavor. A great way to enjoy healthy Omega-3!
2 tuna steaks (6 ounces each)
Juice and zest of one orange
2 sprigs fresh rosemary, chopped fine
Nonstick cooking spray
Salt and fresh ground pepper
1. Place tuna steaks in a plastic bag. Add orange juice, 1 teaspoon orange zest and the chopped rosemary. Marinate 10-15 minutes.
2. Spray grill pan with nonstick cooking spray and heat to medium high. Grill tuna 5-7 minutes per side, depending on thickness. Add salt and pepper as tuna cooks. Discard marinade.
2 servings