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1 packet mesquite marinade (about 1 oz)
1/4 cup Italian salad dressing
1/4 cup red wine
1 tablespoon green pepper sauce
1 1/2 lb tuna steaks (thawed, if needed)
6 ounces pre-sliced portabella mushrooms (rinsed)
1. Coat grill rack with cooking spray, then preheat grill. Whisk in medium bowl, dry marinade mix, dressing, wine, and pepper sauce until blended. Reserve 1/4 cup for basting.
2. Cut tuna into 4 servings and place in marinade. Add mushrooms; let marinate 10 minutes, turning occasionally, to evenly coat.
3. Place tuna and mushrooms on grill; wash hands and discard marinade that has come in contact with raw fish. Close lid or cover with foil; grill 8-10 minutes, turning occasionally and basting often with reserved marinade, or until internal temperature reaches 145°F. Grills vary widely; use a meat thermometer to accurately ensure doneness. Serve.
CALORIES (per 1/4 recipe) 290kcal; FAT 8g; CHOL 75mg;SODIUM 1450mg; CARB 6g; FIBER 0g; PROTEIN 41g;VIT A 2%; VIT C 8%; CALC 4%; IRON 8%