Tuesday, July 15, 2008

Tuna Steak with Corn and Salad Tuesday

We marinated the tuna steak and cooked it like this:


  • 1/4 cup orange juice
  • 1/4 cup soy sauce
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic, minced
  • 1/2 teaspoon chopped fresh oregano
  • 1/2 teaspoon ground black pepper
  • 4 (4 ounce) tuna steaks


  1. In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
  2. Preheat grill for high heat.
  3. Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.

We also made an oil and vinegar dressing for a mixed green salad with sesame sticks, walnuts, dried cranberries, and arugula. The corn on the cob was for dessert!

The boys had dinner earlier- scrambled eggs with cheese, carrot sticks, and lots of pretzely and cookie-type snacks.

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