Grilled Tuna and Broccolini with Garlic Drizzle

By á-2233

Calories: 363
Fat: 15.7g
Saturated fat: 2.5g
Monounsaturated fat: 10.4g
Polyunsaturated fat: 2.1g
Protein: 43.2g
Carbohydrate: 10.9g
Fiber: 2g
Cholesterol: 84mg
Iron: 3.5mg
Sodium: 521mg
Calcium: 155mg

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 tablespoons minced fresh garlic
• 5 canned anchovy fillets in oil, drained and chopped
• 1/2 teaspoon freshly ground black pepper, divided
• 4 (6-ounce) tuna steaks (about 1 inch thick)
• Cooking spray
• 1/2 teaspoon kosher salt
• 1 pound Broccolini, trimmed
• 4 lemon wedges

Preparation

Step 1

1. Combine oil, garlic, anchovy fillets, and 1/4 teaspoon pepper in a small saucepan over low heat. Cook for 5 minutes or until garlic begins to sizzle; remove from heat. Set aside.

2. Heat a grill pan over high heat. Lightly coat tuna with cooking spray. Sprinkle with salt and remaining 1/4 teaspoon pepper. Add to pan; cook 2 minutes on each side or until desired degree of doneness. Remove from pan.

3. Combine 1 teaspoon oil mixture and Broccolini; toss. Add to pan; cook 6 minutes or until tender, turning occasionally. Place 1 tuna steak and 4 ounces Broccolini on each of 4 plates. Drizzle each serving with about 1 1/2 tablespoons oil mixture. Serve with lemon wedges.