"“If you have any kind of fish, you can use this marinade.”" Serving: 4 | Prep: 10m | Ready in: 1h30m

• 4 (6 oz.) yellowfin tuna steaks
• 1/2 cup vegetable oil
• 1/3 cup soy sauce
• 1/4 cup fresh lemon juice
• 2 tsps. Dijon mustard
• 1 tsp. grated lemon peel
• 1 clove garlic, crushed
• 4 wedges lemon, for garnish

• Use a fork to prick all the tuna steaks. Place the steaks into the shallow glass dish. • In a bowl, mix the lemon juice, lemon peel, garlic, soy sauce, oil, and Dijon mustard and pour it all over the tuna steaks. Use a plastic wrap to cover the dish. Refrigerate the dish for 1-3 hours. • Set the grill to medium heat for preheating. Put oil onto the grate lightly. • Get the tuna from the marinade, shaking off any excess moisture. • Transfer the marinade into the small saucepan; boil. Lower the heat to medium-low. Simmer the marinade for 10 minutes. • Place the tuna onto the preheated grill and cook for 5-6 minutes per side, basting the tuna with the boiled marinade until cooked through. Serve the tuna together with the lemon wedges.

Nutrition Information
• Calories: 448 calories; • Total Carbohydrate: 5.2 g • Cholesterol: 77 mg • Total Fat: 28.9 g • Protein: 41.5 g • Sodium: 1328 mg