Citrus Pesto Tuna | Midwest Living

Citrus Pesto Tuna

Recipe finder

Citrus Pesto Tuna

Login to rate this recipe.
  • Makes: 4 servings
  • Prep 25 mins
  • Marinate 30 mins
  • Grill 5 mins

Login to save this recipe

How do you improve on grilled marinated tuna? Serve it warm with this fresh-tasting citrus side salad.


  • 4 8 - ounces fresh or frozen yellow fin tuna steaks
  • 1/4 cup snipped fresh basil
  • 1/4 cup olive oil
  • 1 tablespoon snipped fresh oregano
  • 1 tablespoon snipped fresh thyme
  • 1 tablespoon bottled roasted minced garlic
  • 2 teaspoons finely shredded lemon peel
  • 3 tablespoons lemon juice
  • 2 teaspoons finely shredded tangerine or orange peel
  • 3 tablespoons tangerine or orange juice
  • 1/2 teaspoon coarse (kosher) salt
  • 1/2 teaspoon cracked black pepper
  • Fennel-Tangerine Salad


  1. Thaw tuna, if frozen. Rinse fish; pat fish dry with paper towels. Place fish in a resealable plastic bag set in a shallow dish.
  2. For pesto marinade: In a small bowl, stir together basil, oil, oregano, thyme, garlic, lemon peel and juice, tangerine peel and juice, salt and pepper. Pour over fish; seal bag and turn to coat fish. Marinate in the refrigerator for 30 to 60 minutes, turning bag once. Remove fish from marinade, reserving marinade. Transfer marinade to a small saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 1 minute.
  3. Lightly grease or coat an unheated grill rack with nonstick cooking spray. For a charcoal grill, grill fish on the greased rack of an uncovered grill directly over medium-hot coals until desired doneness, gently turning and brushing once with remaining marinade halfway through grilling. Allow 5 to 6 minutes or until surface is well-marked and the center is still red for medium-rare and 9 to 12 minutes or until fish flakes when tested with a fork and center of fish is still pink for medium doneness. Discard remaining marinade. (For a gas grill, preheat grill. Reduce heat to medium-hot. Place fish on greased rack directly over heat. Cover; grill to desired doneness as above.)
  4. Serve fish with Fennel-Tangerine Salad. Makes 4 servings.

Fennel-Tangerine Salad


  • 1 fennel bulb (about 1 pound)
  • 1 cup tangerine sections (from 3 to 4 medium tangerines) or orange sections
  • 3 tablespoons chopped green onions (green parts only)
  • 2 tablespoons snipped fresh mint
  • 2 tablespoons tangerine juice or orange juice
  • 1 tablespoon lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper


  1. For fennel: Cut off and discard upper stalks of fennel bulb. Remove any wilted outer layers and cut a thin slice from the fennel base. Wash fennel and cut in half lengthwise; remove core. Cut into very thin slices (you should have about 2 cups).
  2. In a large bowl, toss together fennel slices, tangerine sections,green onions, fresh mint, tangerine juice or orange juice, lemon juice, extra-virgin olive oil, kosher salt and cracked black pepper. (Salad should not set for more than 10 minutes.)

Nutrition Facts

(Citrus Pesto Tuna)

Servings Per Recipe 4, chol. (mg) 101, fiber (g) 3, sat. fat (g) 3, vit. C (mg) 43, calcium (mg) 101, iron (mg) 3, sodium (mg) 592, vit. A (IU) 729, pro. (g) 55, cal. (kcal) 453, Fat, total (g) 19, carb. (g) 15

Add Your Comment