30+ Tasty Saturday Low Sodium Tuna Steak Recipes for Every Palate

If you’re looking for a way to spice up your weekend dinners while keeping things healthy and low-sodium, tuna steaks are a fantastic choice.

These versatile fish fillets are packed with protein, omega-3 fatty acids, and a wealth of nutrients, making them an excellent option for a nourishing meal.

Plus, when paired with fresh, vibrant ingredients, tuna steaks can transform into a wide variety of delicious dishes that won’t break the sodium bank.

Whether you’re craving something zesty, savory, or tropical, the possibilities are endless when it comes to cooking tuna steaks.

This blog brings you more than 30 creative, low-sodium tuna steak recipes that will satisfy your taste buds and keep your health goals in check.

From simple grilled tuna to tropical coconut-crusted options, these dishes are not only low in sodium but also brimming with flavor and freshness—perfect for any Saturday dinner.

In this article, you’ll find diverse and easy-to-follow recipes that are simple enough for a weeknight yet impressive enough for a weekend dinner with friends or family.

Let’s dive in and explore these mouthwatering tuna steak recipes to make your Saturday dinners both healthy and delicious!

30+ Tasty Saturday Low Sodium Tuna Steak Recipes for Every Palate

With these 30+ low-sodium tuna steak recipes, you now have a wide range of flavorful, healthy options to choose from for your Saturday night dinners.

Tuna steaks are incredibly versatile, and with the right ingredients and seasonings, you can create meals that are both exciting and good for your health.

By choosing low-sodium ingredients and pairing tuna with fresh veggies, herbs, and citrus, you can enjoy a satisfying and heart-healthy dish that doesn’t sacrifice flavor.

So next Saturday, skip the heavy sodium-laden dishes and opt for one of these delicious, low-sodium tuna steak recipes.

You’ll be amazed at how easy it is to create restaurant-worthy meals in your own kitchen. Healthy eating has never been so delicious!

Citrus-Herb Marinated Tuna Steak

This Citrus-Herb Marinated Tuna Steak is a delightful fusion of zesty citrus and fresh herbs that brings out the natural flavors of tuna. The marinade not only enhances the taste but also keeps the steak juicy and tender. This low-sodium recipe is perfect for a light yet satisfying Saturday dinner.

Ingredients:

• 2 fresh tuna steaks (6-8 oz each)
• 3 tbsp fresh lemon juice
• 3 tbsp fresh orange juice
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, chopped
• 1 tsp honey
• 1/2 tsp ground black pepper
• 1/4 tsp crushed red pepper flakes (optional)

Instructions:

1. In a small bowl, whisk together lemon juice, orange juice, olive oil, garlic, thyme, rosemary, honey, black pepper, and red pepper flakes.
2. Place tuna steaks in a shallow dish or resealable plastic bag and pour the marinade over them. Ensure the steaks are well-coated.
3. Cover or seal the dish and refrigerate for at least 30 minutes, up to 2 hours.
4. Preheat a grill or grill pan to medium-high heat.
5. Remove tuna steaks from the marinade and let excess marinade drip off. Discard the used marinade.
6. Grill the tuna steaks for 3-4 minutes per side for medium-rare, or adjust the cooking time to your preferred doneness.
7. Serve immediately with a side of grilled vegetables or a fresh salad.

The Citrus-Herb Marinated Tuna Steak is a refreshing and flavorful dish that celebrates the natural taste of tuna. Its light, tangy flavors paired with the aromatic herbs make it a dish worth savoring. Serve with your favorite veggies for a balanced and nutritious meal.

Sesame-Crusted Tuna with Wasabi Yogurt Sauce

Sesame-Crusted Tuna with Wasabi Yogurt Sauce offers a nutty, crunchy crust with a hint of spice that elevates the dish to gourmet levels. This low-sodium recipe is simple to prepare yet sophisticated enough to impress at your Saturday gathering.

Ingredients:

• 2 fresh tuna steaks (6-8 oz each)
• 1/4 cup sesame seeds (white and black mixed)
• 2 tbsp olive oil
• 1/2 cup plain Greek yogurt
• 1 tsp wasabi paste (adjust to taste)
• 1 tsp fresh lime juice
• 1/2 tsp ground black pepper

Instructions:

1. Pat the tuna steaks dry with paper towels. Sprinkle black pepper on both sides.
2. Spread sesame seeds evenly on a plate. Press each side of the tuna steaks into the seeds to create an even coating.
3. Heat olive oil in a skillet over medium-high heat. Once hot, sear the tuna steaks for 1-2 minutes per side for a rare center, or cook longer for desired doneness. Remove and let rest.
4. In a small bowl, whisk together Greek yogurt, wasabi paste, and lime juice until smooth.
5. Slice the tuna steaks and serve with a drizzle of the wasabi yogurt sauce. Pair with steamed edamame or a quinoa salad.

The Sesame-Crusted Tuna with Wasabi Yogurt Sauce is a textural and flavorful masterpiece. The crunchy sesame crust pairs beautifully with the creamy, spicy sauce, creating a balanced dish that will become a staple in your weekend rotation.

Mediterranean Tuna Steaks with Olive Tapenade

Mediterranean Tuna Steaks with Olive Tapenade combines the robust flavors of sun-drenched olives, garlic, and capers with perfectly seared tuna steaks. This dish transports you to the shores of the Mediterranean while staying mindful of sodium intake.

Ingredients:

• 2 fresh tuna steaks (6-8 oz each)
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp ground black pepper
• 1/2 cup pitted Kalamata olives (low-sodium variety)
• 1 tbsp capers (rinsed)
• 1 garlic clove, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh lemon juice

Instructions:

1. Rub the tuna steaks with 1 tbsp olive oil, smoked paprika, and black pepper. Let sit for 10 minutes.
2. In a food processor, pulse together olives, capers, garlic, parsley, lemon juice, and the remaining olive oil until chunky but well-combined.
3. Heat a skillet or grill pan over medium-high heat. Sear the tuna steaks for 3-4 minutes per side, adjusting for preferred doneness.
4. Plate the tuna steaks and top each with a generous spoonful of olive tapenade. Serve with roasted vegetables or a mixed green salad.

The Mediterranean Tuna Steaks with Olive Tapenade are a flavor-packed delight that offers a taste of the sea. The olive tapenade adds depth and richness, creating a satisfying meal that’s both heart-healthy and luxurious. Perfect for a relaxed yet indulgent Saturday dinner!

Grilled Tuna Steaks with Avocado Mango Salsa

This Grilled Tuna Steaks with Avocado Mango Salsa is a tropical twist on a classic low-sodium dish. The freshness of the mango and creamy avocado pairs beautifully with the grilled tuna, making it the perfect Saturday evening meal. Light, refreshing, and full of flavor, this recipe is sure to become a favorite.

Ingredients:

• 2 fresh tuna steaks (6-8 oz each)
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp ground black pepper
• 1 ripe avocado, diced
• 1 ripe mango, peeled and diced
• 1/4 cup red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• 1 tbsp fresh lime juice
• Salt to taste (optional)

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. Brush the tuna steaks with olive oil and sprinkle cumin and black pepper evenly over both sides.
3. Grill the tuna steaks for 2-3 minutes per side for medium-rare, or longer if you prefer your tuna more well-done.
4. While the tuna is grilling, prepare the salsa. In a bowl, combine diced avocado, mango, red onion, cilantro, and lime juice. Mix gently to combine.
5. Serve the grilled tuna steaks with a generous spoonful of the avocado mango salsa on top. Pair with a side of brown rice or grilled vegetables.

The Grilled Tuna Steaks with Avocado Mango Salsa offer a balance of smoky, sweet, and savory flavors. The cool, creamy salsa brightens up the grilled tuna, making it a refreshing and healthy dish. Ideal for a Saturday dinner, this meal provides a light yet filling option that’s perfect for warm weather.

Balsamic Glazed Tuna Steaks with Roasted Vegetables

Balsamic Glazed Tuna Steaks with Roasted Vegetables is a flavorful and easy-to-make low-sodium dinner that brings together the richness of balsamic vinegar and the earthy taste of roasted vegetables. The tangy glaze adds a sweet and savory finish, making this dish feel indulgent without the extra sodium.

Ingredients:

• 2 fresh tuna steaks (6-8 oz each)
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp fresh thyme leaves
• 1/2 tsp ground black pepper
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 small red onion, sliced
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the zucchini, red bell pepper, and red onion in olive oil and black pepper. Spread them on a baking sheet in a single layer. Roast for 20-25 minutes, or until tender and slightly caramelized.
3. While the vegetables are roasting, prepare the glaze. In a small saucepan, combine balsamic vinegar, honey, and thyme. Bring to a simmer over medium heat and cook for 5-7 minutes, until the sauce has thickened slightly.
4. Heat a skillet over medium-high heat and add a little olive oil. Sear the tuna steaks for 2-3 minutes per side for medium-rare, or adjust the time for your desired doneness.
5. Once the tuna is cooked, drizzle the balsamic glaze over the steaks and serve alongside the roasted vegetables. Garnish with fresh parsley.

The Balsamic Glazed Tuna Steaks with Roasted Vegetables combine a rich, tangy flavor profile with the natural sweetness of roasted vegetables. The balsamic glaze elevates the dish, giving it a sophisticated yet simple finish. This recipe is perfect for a low-sodium, gourmet-inspired meal that is sure to impress without taking much time.

Spicy Garlic Tuna Steaks with Cucumber Slaw

Spicy Garlic Tuna Steaks with Cucumber Slaw is a fiery, flavorful dish that balances the boldness of garlic and chili with the cool, crisp texture of the cucumber slaw. The heat from the tuna pairs perfectly with the refreshing slaw, making it a light yet satisfying meal for your Saturday night.

Ingredients:

• 2 fresh tuna steaks (6-8 oz each)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp chili flakes
• 1 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp fresh lime juice
• 1/2 tsp ground black pepper
• 1 cucumber, thinly sliced
• 1/2 cup shredded carrots
• 1 tbsp fresh cilantro, chopped
• 1 tbsp sesame seeds

Instructions:

1. In a small bowl, mix olive oil, minced garlic, chili flakes, soy sauce, rice vinegar, lime juice, and black pepper to create a marinade.
2. Coat the tuna steaks in the marinade and let them sit for at least 15 minutes.
3. While the tuna is marinating, prepare the slaw. Combine cucumber, shredded carrots, cilantro, and sesame seeds in a bowl. Toss with a little extra rice vinegar and lime juice for added flavor.
4. Heat a skillet over medium-high heat and sear the tuna steaks for 2-3 minutes per side for medium-rare, or adjust to your desired doneness.
5. Serve the tuna steaks topped with the fresh cucumber slaw.

The Spicy Garlic Tuna Steaks with Cucumber Slaw offer a balance of heat and coolness in each bite. The spicy tuna is perfectly complemented by the crunchy, tangy slaw, making this an exciting and satisfying dish. It’s a vibrant option for a low-sodium Saturday meal that brings both flavor and texture to the table.

Herb-Crusted Tuna Steaks with Lemon Dill Sauce

Herb-Crusted Tuna Steaks with Lemon Dill Sauce is a light yet full-flavored dish that combines the earthy herbs with the bright, zesty lemon dill sauce. The tuna steaks are perfectly seared to a crispy crust on the outside while staying tender on the inside, creating a satisfying balance of texture and flavor. This recipe offers a refreshing, low-sodium option for your Saturday dinner.

Ingredients:

• 2 fresh tuna steaks (6-8 oz each)
• 2 tbsp olive oil
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 1/2 tsp black pepper
• 1/2 cup Greek yogurt
• 1 tbsp fresh lemon juice
• 1 tbsp fresh dill, chopped
• 1 tsp Dijon mustard
• Salt to taste (optional)

Instructions:

1. Preheat the skillet or grill pan over medium-high heat.
2. In a small bowl, combine parsley, basil, garlic powder, oregano, and black pepper.
3. Rub the tuna steaks with olive oil and coat them evenly with the herb mixture. Let them sit for 5-10 minutes to absorb the flavors.
4. Sear the tuna steaks in the hot skillet for 2-3 minutes per side, or until the exterior is golden and crispy, and the inside remains pink and tender.
5. While the tuna cooks, whisk together Greek yogurt, lemon juice, dill, Dijon mustard, and a pinch of black pepper to create the lemon dill sauce.
6. Serve the tuna steaks with a generous drizzle of the lemon dill sauce. Pair with roasted potatoes or a leafy green salad.

Herb-Crusted Tuna Steaks with Lemon Dill Sauce is a fresh and light dish that feels indulgent without being heavy. The herb crust gives the tuna a satisfying crunch, while the tangy lemon dill sauce adds a refreshing contrast. It’s an excellent low-sodium option for a healthy and flavorful Saturday dinner.

Pesto Tuna Steaks with Roasted Tomatoes

Pesto Tuna Steaks with Roasted Tomatoes brings the earthy flavors of basil pesto and the sweet juiciness of roasted tomatoes together in this simple yet elegant dish. The combination of fresh ingredients with low-sodium pesto creates a vibrant, well-balanced meal perfect for a weekend celebration.

Ingredients:

• 2 fresh tuna steaks (6-8 oz each)
• 2 tbsp olive oil
• 1/2 cup homemade or low-sodium store-bought basil pesto
• 1 cup cherry tomatoes, halved
• 1 tbsp balsamic vinegar
• 1 tsp fresh thyme leaves
• 1/2 tsp black pepper

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, toss the cherry tomatoes with 1 tbsp olive oil, balsamic vinegar, thyme, and black pepper. Spread them in a single layer on a baking sheet and roast for 15-20 minutes, or until softened and slightly caramelized.
3. While the tomatoes roast, rub the tuna steaks with olive oil and spread a thin layer of pesto on each side.
4. Heat a grill pan or skillet over medium-high heat and sear the tuna steaks for 2-3 minutes per side for medium-rare, or longer if preferred.
5. Serve the tuna steaks topped with the roasted tomatoes, garnished with additional fresh basil or parsley if desired.

Pesto Tuna Steaks with Roasted Tomatoes offer a perfect balance of fresh, herbal pesto with the rich, sweet flavor of roasted tomatoes. This dish is both light and satisfying, making it ideal for a low-sodium Saturday meal that doesn’t sacrifice on taste. It’s a great way to enjoy tuna while celebrating Mediterranean-inspired flavors.

Spicy Mango Tuna Steaks with Cilantro Lime Rice

Spicy Mango Tuna Steaks with Cilantro Lime Rice is a bold and vibrant dish that pairs spicy, seared tuna with a refreshing, tangy rice dish. The combination of sweet mango and spicy tuna, balanced by the coolness of cilantro lime rice, creates a perfect harmony of flavors that are both exciting and light for a weekend dinner.

Ingredients:

• 2 fresh tuna steaks (6-8 oz each)
• 2 tbsp olive oil
• 1 tbsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper
• 1 ripe mango, peeled and diced
• 1 tbsp fresh lime juice
• 1/2 tsp chili flakes (optional for extra heat)
• 1 cup cooked brown rice
• 2 tbsp fresh cilantro, chopped

Instructions:

1. In a small bowl, mix the chili powder, cumin, paprika, and black pepper. Rub the mixture onto the tuna steaks, ensuring they are evenly coated.
2. Heat olive oil in a skillet over medium-high heat. Sear the tuna steaks for 2-3 minutes per side for medium-rare, or adjust to your preferred doneness.
3. While the tuna cooks, combine the diced mango, lime juice, and chili flakes in a bowl. Stir gently and set aside.
4. Fluff the cooked brown rice and mix in the chopped cilantro.
5. Serve the spicy tuna steaks with the mango salsa on top, alongside the cilantro lime rice.

Spicy Mango Tuna Steaks with Cilantro Lime Rice is a vibrant dish full of contrast—spicy, sweet, and tangy elements that will excite your taste buds. The juicy mango salsa brightens the tuna, while the cilantro lime rice adds a cool, zesty complement to the meal. This dish is ideal for a flavorful, low-sodium Saturday night meal that feels like a tropical getaway.

Coconut-Crusted Tuna Steaks with Pineapple Salsa

Coconut-Crusted Tuna Steaks with Pineapple Salsa is a tropical delight that combines the rich flavor of tuna with the sweetness of coconut and pineapple. The crispy coconut crust adds a satisfying texture to the tuna while the fresh pineapple salsa brings a refreshing, slightly tangy contrast. This dish is perfect for a vibrant, low-sodium Saturday night dinner.

Ingredients:

• 2 fresh tuna steaks (6-8 oz each)
• 1/2 cup shredded unsweetened coconut
• 1/4 cup whole wheat breadcrumbs
• 1 egg, beaten
• 1 tbsp olive oil
• 1 cup fresh pineapple, diced
• 1/4 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• 1 tbsp fresh lime juice
• 1/2 tsp black pepper

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a shallow dish, combine shredded coconut and breadcrumbs. Dip each tuna steak into the beaten egg, then coat with the coconut-breadcrumb mixture.
3. Heat olive oil in a skillet over medium-high heat. Sear the tuna steaks for 2-3 minutes per side until the crust is golden and crispy.
4. Transfer the tuna steaks to the oven and bake for an additional 5-7 minutes for a medium-rare center, or longer for your desired doneness.
5. While the tuna bakes, prepare the pineapple salsa by combining diced pineapple, red bell pepper, red onion, cilantro, lime juice, and black pepper in a bowl.
6. Serve the coconut-crusted tuna steaks with a generous spoonful of pineapple salsa on top.

Coconut-Crusted Tuna Steaks with Pineapple Salsa offers a perfect blend of tropical flavors. The coconut crust creates a crispy exterior that contrasts beautifully with the tender tuna inside, while the pineapple salsa adds a zesty, refreshing element to the dish. This light, low-sodium recipe is ideal for a summery, weekend dinner that transports you to a tropical paradise.

Grilled Tuna Steaks with Caper and Olive Relish

Grilled Tuna Steaks with Caper and Olive Relish is a Mediterranean-inspired dish that pairs smoky grilled tuna with a tangy, briny relish made from capers and olives. The relish adds a burst of flavor to the tuna, and the grilling brings out the natural richness of the fish. This low-sodium recipe makes for an elegant and flavorful Saturday dinner.

Ingredients:

• 2 fresh tuna steaks (6-8 oz each)
• 2 tbsp olive oil
• 1/2 tsp black pepper
• 1 tbsp fresh lemon juice
• 1/4 cup Kalamata olives, pitted and chopped
• 1 tbsp capers, drained
• 1 tbsp red onion, finely chopped
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh oregano, chopped

Instructions:

1. Preheat your grill to medium-high heat.
2. Brush the tuna steaks with olive oil and season with black pepper. Grill the tuna steaks for 2-3 minutes per side, or until the tuna is seared on the outside but still rare or medium-rare in the center.
3. While the tuna cooks, prepare the relish by mixing the chopped olives, capers, red onion, parsley, oregano, and lemon juice in a small bowl.
4. Once the tuna steaks are done, remove them from the grill and let them rest for a few minutes.
5. Serve the grilled tuna steaks with the caper and olive relish spooned on top. Pair with roasted vegetables or a simple salad.

Grilled Tuna Steaks with Caper and Olive Relish is a Mediterranean-inspired dish that’s brimming with bold, tangy flavors. The briny relish brings depth to the grilled tuna, making this low-sodium recipe both simple and sophisticated. It’s the perfect dish for an easy yet impressive Saturday dinner that doesn’t compromise on flavor.

Ginger Soy Tuna Steaks with Sesame Green Beans

Ginger Soy Tuna Steaks with Sesame Green Beans is a savory dish that pairs the umami of soy sauce and the warmth of ginger with the freshness of tuna. The sesame green beans provide a crunchy, flavorful side that complements the tuna perfectly. This low-sodium recipe is simple to prepare and offers an exciting, bold flavor combination for your Saturday evening meal.

Ingredients:

• 2 fresh tuna steaks (6-8 oz each)
• 2 tbsp low-sodium soy sauce
• 1 tbsp fresh ginger, grated
• 1 tbsp rice vinegar
• 1 tsp honey
• 1/2 tsp ground black pepper
• 1 tbsp sesame oil
• 1 cup green beans, trimmed
• 1 tsp sesame seeds
• 1/2 tsp red pepper flakes (optional)

Instructions:

1. In a small bowl, whisk together soy sauce, ginger, rice vinegar, honey, and black pepper. Coat the tuna steaks with this marinade and refrigerate for at least 15-20 minutes.
2. Heat sesame oil in a skillet over medium-high heat. Sear the tuna steaks for 2-3 minutes per side, or until cooked to your preferred doneness.
3. While the tuna cooks, steam or blanch the green beans for 3-4 minutes until tender-crisp.
4. In a small skillet, heat a bit of sesame oil and toss the cooked green beans with sesame seeds and red pepper flakes (if using). Sauté for an additional 2 minutes to combine the flavors.
5. Serve the tuna steaks with the sesame green beans on the side.

Ginger Soy Tuna Steaks with Sesame Green Beans is a delightful fusion of savory and fresh flavors. The ginger soy marinade adds depth and richness to the tuna, while the sesame green beans provide a crunchy and satisfying side. This low-sodium recipe is perfect for a healthy, yet flavorful, Saturday dinner that feels both comforting and exotic.

Grilled Tuna Steaks with Avocado and Tomato Salad

Grilled Tuna Steaks with Avocado and Tomato Salad is a fresh and vibrant dish that combines perfectly seared tuna with a simple, healthy salad. The creamy avocado and juicy tomatoes provide a refreshing contrast to the smoky flavor of the grilled tuna. This low-sodium recipe is quick to prepare and offers a balanced, light meal for your Saturday dinner.

Ingredients:

• 2 fresh tuna steaks (6-8 oz each)
• 1 tbsp olive oil
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1 large avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh lime juice
• 1 tbsp balsamic vinegar

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the tuna steaks with olive oil and season with black pepper and paprika.
3. Grill the tuna steaks for 2-3 minutes per side, or until you reach your desired level of doneness.
4. While the tuna cooks, prepare the salad by combining avocado, cherry tomatoes, red onion, and cilantro in a bowl. Drizzle with lime juice and balsamic vinegar. Toss gently to combine.
5. Serve the grilled tuna steaks alongside the avocado and tomato salad.

Grilled Tuna Steaks with Avocado and Tomato Salad is a delightful combination of smoky, creamy, and tangy flavors. The freshness of the avocado and tomatoes pairs perfectly with the seared tuna, making this dish both satisfying and light. It’s a great low-sodium option for a flavorful and healthy Saturday dinner.

Lemon Herb Tuna Steaks with Spinach and Artichoke Sauté

Lemon Herb Tuna Steaks with Spinach and Artichoke Sauté is a light yet flavorful dish that combines zesty lemon and fresh herbs with tender tuna. The spinach and artichoke sauté adds a savory, earthy side, creating a balanced and nutritious meal. This recipe is low in sodium and perfect for a satisfying Saturday night dinner.

Ingredients:

• 2 fresh tuna steaks (6-8 oz each)
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp fresh thyme leaves
• 1 tsp fresh parsley, chopped
• 1/2 tsp black pepper
• 1 cup fresh spinach
• 1/2 cup artichoke hearts, chopped
• 1/4 cup garlic, minced
• 1 tbsp grated Parmesan cheese (optional)

Instructions:

1. Preheat a skillet or grill pan over medium-high heat.
2. Brush the tuna steaks with olive oil and season with lemon juice, thyme, parsley, and black pepper.
3. Grill the tuna steaks for 2-3 minutes per side for medium-rare or to your desired doneness.
4. While the tuna cooks, heat a separate pan over medium heat and sauté garlic in olive oil until fragrant. Add the spinach and artichoke hearts and cook for 3-4 minutes, until the spinach wilts.
5. Sprinkle Parmesan cheese over the spinach and artichoke mixture, if desired, and toss to combine.
6. Serve the lemon herb tuna steaks on a plate with the spinach and artichoke sauté on the side.

Lemon Herb Tuna Steaks with Spinach and Artichoke Sauté is a light, zesty meal that feels both refreshing and satisfying. The tender tuna, infused with lemon and herbs, pairs beautifully with the savory spinach and artichokes. This low-sodium recipe is a healthy and delicious choice for a weekend dinner.

Teriyaki Tuna Steaks with Roasted Asparagus

Teriyaki Tuna Steaks with Roasted Asparagus is a flavorful dish that combines the rich umami of teriyaki sauce with the smoky grilled tuna. The roasted asparagus brings a crisp and tender texture, complementing the savory fish. This low-sodium recipe is quick to prepare and perfect for a healthy Saturday dinner.

Ingredients:

• 2 fresh tuna steaks (6-8 oz each)
• 2 tbsp low-sodium teriyaki sauce
• 1 tbsp sesame oil
• 1 tbsp fresh ginger, grated
• 1/2 tsp black pepper
• 1 bunch asparagus, trimmed
• 1 tbsp olive oil
• 1 tsp sesame seeds
• 1/2 tsp garlic powder

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix the low-sodium teriyaki sauce, sesame oil, ginger, and black pepper. Marinate the tuna steaks in the mixture for 10-15 minutes.
3. While the tuna marinates, arrange the asparagus on a baking sheet. Drizzle with olive oil and sprinkle with garlic powder and black pepper. Roast in the oven for 12-15 minutes, or until tender.
4. Heat a grill pan or skillet over medium-high heat and sear the marinated tuna steaks for 2-3 minutes per side, or until cooked to your preferred doneness.
5. Serve the teriyaki tuna steaks with the roasted asparagus on the side, sprinkled with sesame seeds.

Teriyaki Tuna Steaks with Roasted Asparagus is a simple yet delicious dish that combines savory, umami-rich tuna with the crunch of roasted asparagus. The teriyaki marinade adds depth to the tuna, while the sesame seeds and roasted asparagus provide extra flavor and texture. This low-sodium dish is an easy, healthy, and flavorful option for a Saturday dinner.

Note: More recipes are coming soon!