Source: Nancy Hughes | Category: Diabetes-Friendly, Entrees, Grilling, Heart-Smart

Grilled Tuna Steaks with Cilantro and Basil

Tuna is a very lean fish and will dry out if overcooked! Cook to an internal temperature of 145 °F (65 °C).

Grilled Tuna Steaks with Cilantro and Basil


  • 3 Tbsp light soy sauce 45 mL
  • 3 Tbsp canola oil 45 mL
  • 1/4 tsp dried pepper flakes 1 mL
  • 6 tuna steaks (6 oz/170 g each), rinsed and pat dry
  • canola oil cooking spray
  • 1/2 cup chopped fresh cilantro leaves 125 mL
  • 1/4 cup chopped fresh basil leaves 60 mL
  • 2 Tbsp fresh lime juice 30 mL
  • 1 Tbsp white vinegar 15 mL
  • 1/2 tsp minced garlic 2 mL


  • 1. In small bowl, whisk together soy sauce, canola oil and pepper flakes. Place tuna steaks and 2 Tbsp (30 mL) of soy sauce mixture in a large, resealable plastic bag. Turn bag several times to coat tuna steaks. Refrigerate no longer than 30 minutes.
  • 2. Preheat grill coated with cooking spray over high heat. Meanwhile, in another small bowl, combine cilantro, basil, lime juice, vinegar and garlic. 
  • 3. Remove tuna from bag, discarding any leftover marinade, and grill tuna for 1 1/2 minutes on each side or until very pink in center (internal temperature of 145 °F/65 °C). Do not overcook tuna or it will become tough. Serve with remaining soy sauce mixture and top with equal amounts of cilantro mixture.


6 servings

serving size

4 1/2 oz (130 g) tuna and 2 Tbsp (30 mL) cilantro mixture

nutritional analysis

Per Serving

Total Fat10 g
Saturated Fat2 g
Cholesterol45 mg
Carbohydrates1 g
Fiber0 g
Protein27 g
Sodium240 mg