4 (6 ounce) fresh tuna steaks, about 1 inch thick, rinsed and patted dry
1 garlic clove, minced
1/4 cup reduced sodium soy sauce
1 tablespoon fresh ginger, grated
1 tablespoon extra virgin coconut oil
2 tablespoons rice vinegar
1 tablespoon green onion, sliced
Total Time: 55 minPrep: 10 minCook: 45 minYield: 4Level: easy
In a small bowl, combine all ingredients except tuna.
Place tuna steaks in a plastic ziploc type bag. Add Marinade to bag and seal. Set bag in a shallow pan.
Refrigerate for 30 minutes, turning bag occasionally to coat.
Lightly coat the grill rack with coconut oil cooking spray.
Drain tuna and discard marinade.
Grill fish for 10 ro 12 minutes or until fish flakes with a fork (about 145 degrees F), turning once.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.