Recipe: Grilled Tuna Steaks Baja

Cumin, cilantro and garlic raise tuna steaks to lip-smacking heights in this dish from chef Chris Koch of Friendship Dairies.

Courtesy of

You’ll work up an appetite whacking the traditional Cinco de Mayo* piñata. Fire up the grill with chef Chris Koch, and enjoy this delicious and healthy main course. In addition to iron-packed cumin, fiber-rich cilantro, and free-radical-fighting garlic, the recipe stars tuna, which is low in saturated fat and cholesterol, contains heart-healthy omega-3 fatty acids, and enough protein to meet daily requirements.

*Fifth of May. "The holiday," Wikipedia relates, "commemorates the Mexican army’s unlikely defeat of French forces at the Battle of Puebla on May 5, 1862, under the leadership of Mexican General Ignacio Zaragoza Seguin."


4     6- to 8-ounce fresh tuna steaks
2     tablespoons olive oil
½    teaspoon garlic, minced
1     tablespoon shallot, minced
1     lime, zested and juiced
¼     teaspoon ground cumin
½    teaspoon cilantro, minced

Directions: Combine all ingredients except tuna in a large mixing bowl. Whisk together.
Add tuna, turn to coat, let sit covered in refrigerator one hour.
Grill each side ten minutes per inch of thickness over medium-high flame 6 inches above the heat source.

Per Serving: 313 calories; 15g fat; 40g protein; 2g carbohydrate; 65mg cholesterol; 67mg sodium.

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