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Herb And Pepper Tuna Steaks

Any firm fish steaks can be used for this recipe. Swordfish and salmon are also delicious prepared in this way.


4 tuna steaks, skin removed
4 plum (egg or Italian) tomatoes, halved
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh parsley
2 tablespoons crushed black peppercorns


1 clove garlic, crushed
cup/60 ml/2 fl oz white wine
1 tablespoon white wine vinegar
1 tablespoon lemon juice


Serves: 4


1. To make marinade, place garlic, wine, vinegar and lemon juice in a shallow glass or ceramic dish and mix to combine. Add tuna, cover and marinate in the refrigerator for 2 hours.

2. Place tomatoes on a wire rack set in a baking dish and bake for 20 minutes or until tomatoes are soft.

3. Place dill, parsley and black peppercorns in a bowl and mix to combine. Drain tuna and roll edges of each steak in herb mixture to coat.

4. Place tuna in a lightly oiled baking dish, cover and bake for 10 minutes or until tuna flakes when tested with a fork. Serve with tomatoes.

Oven temperature 180C, 350F, Gas 4
1256 kilojoules/300 Calories per serve - low fibre; low fat

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