Grilled Mediterranean Tuna Steaks
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  • 4 McGinnis Sisters tuna steaks, 1 inch thick (about 2 pounds)
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons chopped kalamata or ripe olives
  • 3 tablespoon chopped fresh basil or oregano leaves
  • 1/4 cup olive or vegetable oil
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 medium tomato, chopped (3/4 cup)
In medium bowl, gently toss tomato, cheese, olives and 1 tablespoon of the basil. Cover and refrigerate until serving.
Spray grill rack with cooking spray. Heat cols or gas grill for direct heat.
In small bowl, mix remaining 2 tablespoons basil, the oil, garlic salt and pepper. Brush mixture over tuna steaks. Grill tuna uncovered 4 inches from medium-high heat 5 minutes. Turn carefully; brush with any remaining oil mixture. Grill 10 to 15 minutes longer or until tuna flakes easily with a fork. Serve topped with tomato mixture. For a colorful presentation, use a mix of red and yellow tomatoes with the feta and olives.

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