Grilled Tuna with Roasted Vegetables
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2
Ingredients
– 2 tuna steaks (about 6 ounces each)
– 1 tablespoon olive oil
– 1 teaspoon lemon juice
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 zucchini, sliced
– 1 bell pepper, chopped (any color)
– 1 cup broccoli florets
– 1 teaspoon garlic powder
– Fresh parsley for garnish 
Instructions
1. Preheat your grill to medium-high heat. If using a grill pan, heat it on the stove over medium-high.
2. In a small bowl, mix the olive oil, lemon juice, oregano, salt, and pepper. Brush this mixture over both sides of the tuna steaks.
3. In a separate bowl, toss the sliced zucchini, chopped bell pepper, and broccoli florets with olive oil, garlic powder, salt, and pepper. Ensure that the vegetables are evenly coated.
4. Place the seasoned vegetables on a baking sheet lined with parchment paper. Roast them in a preheated oven at 400 degrees Fahrenheit for about 15-20 minutes, or until they are tender and slightly charred, stirring halfway through for even roasting.
5. While the vegetables are roasting, grill the tuna steaks for about 3-4 minutes on each side, depending on your desired level of doneness. The exterior should have a nice sear while the inside remains pink and moist.
6. Once cooked, remove the tuna from the grill and let it rest for a couple of minutes before slicing.
7. To serve, arrange a portion of roasted vegetables on each plate alongside the grilled tuna. Garnish with fresh parsley for a burst of flavor and color.
Enjoy your delicious, diabetic-friendly dinner that is low in carbs and sugar!
