Grilled Tuna with Fresh Tomato, Cucumber and Dill Relish


4 Tbsp. NAKANO Seasoned Rice Vinegar Basil and Oregano, Roasted Garlic, or Balsamic Blend 
2 Tbsp. olive oil 
1/4 tsp. salt 
1/8 tsp. freshly ground pepper 
4 (6 to 8 oz. each) tuna steaks, 3/4-inch thick 
1 cup seeded, diced ripe tomato 
2/3 cup peeled, seeded and diced cucumber 
1 Tbsp. chopped fresh dill or 1 tsp. dried dill


Combine 2 tablespoons rice vinegar, oil, salt and pepper; mix well. Place tuna in resealable plastic bag. Pour marinade over tuna; close bag securely, turning to coat. Refrigerate at least 20 minutes or up to 2 hours. 

Meanwhile, in a small bowl, combine tomato, cucumber, dill and remaining 2 tablespoons rice vinegar. Season to taste with salt and pepper; set aside. Drain tuna and discard marinade. Grill tuna over medium-hot coals 4 minutes per side, or until cooked as desired. Serve topped with relish. 

Makes 4 servings. 

Variation: Substitute four boneless chicken breast halves for the tuna. Grill chicken 7 to 8 minutes per side or until cooked through.


Per serving: 311 calories, 36g protein, 8g carb, 14g fat, 58mg chol, 448mg sodium 

Grilled Tuna with Fresh Tomato, Cucumber and Dill Relish
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