| Ingredients: |  |
| |
 |
4
tuna steaks (4 oz. each) |
|
2
tablespoons low sodium soy sauce |
|
1
tablespoon Worcestershire sauce |
|
|
|
1 teaspoon
wholegrain mustard |
|
1
tablespoon vegetable oil |
|
chopped
parsley for garnish (optional) |
|
lemon
wedges (optional)
|
| Directions: |
| |
| 1. | Place
tuna in a shallow dish in a single layer. |
| 2. | In
a small bowl, whisk together the soy sauce, Worcestershire sauce, sugar, mustard,
and oil until combined. |
| 3. | Pour
marinde over tuna and gently turn steaks until well-coated on each side. Cover
with plastic wrap and refrigerate for at least 30 minutes up to 2 hours. |
| 4. |
Prepare
grill. Remove tuna and reserve marinade for basting. Grill tuna for about 10-15
minutes, turning once and basting often with reserved marinade. |
| 5. |
Serve
tuna steaks with lemon wedges and garnished with chopped parsley. |
