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Grilled Tuna 'Steaks' With Baja Lime Marinade

This recipe comes from Chef Brian Johnson who lives in Eden Prairie, Minnesota. He has been in the food service business for over twenty years, and is currently working at General Mills for Aramark as the Catering Chef. He graduated from French Culinary School in the late 1980's and has since worked at restaurants, country clubs, hotels and a health spa.


4 center cut fresh tuna filets 6 - 8 ounce each
2 tablespoons olive oil
1/2 teaspoon minced garlic
1 tablespoon minced shallot or red onion
1 fresh jalapeno, minced, seeds removed
zest and juice from one lime
1/4 teaspoon ground cumin
1/2 teaspoon minced cilantro
pinch of fresh ground black pepper

  • Combine all ingredients except tuna in a large bowl and mix.
  • Pour the mixture over the tuna steaks and let sit for 1 hour under refrigeration.
  • Grill tuna on a pre-heated hot grill, approximately 3 minutes each side.

Can be served with tropical fruit salsa and or black beans.

Serves 4

Chef Brian Johnson