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Grilled Tuna with Cilantro-Avocado Butter

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Pillsbury Kitchens
Updated Jan 21, 2011
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Enjoy this grilled tuna served with cilantro-avocado butter - a delicious dinner that’s ready in 35 minutes.

Grilled Tuna with Cilantro-Avocado Butter

  • Prep Time 35 min
  • Total 35 min
  • Ingredients 8
  • Servings 2
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Ingredients

Butter

  • 1 medium avocado
  • 1 tablespoon butter, softened
  • 2 teaspoons lime juice
  • 1/4 cup chopped fresh cilantro

Tuna

  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon cumin
  • 2 (4 to 6-oz.) fresh tuna steaks

Instructions

  • Step 
    1
    Cut avocado in half lengthwise; remove pit. Peel avocado halves. Place 1 avocado half, butter and 1 teaspoon of the lime juice in food processor bowl with metal blade; process until smooth, scraping down sides of bowl as necessary. Stir in cilantro. Shape mixture into log or place in small dish; cover tightly with plastic wrap and refrigerate. Brush remaining avocado half with remaining teaspoon lime juice; set aside.
  • Step 
    2
    Heat grill. In small bowl, combine chili powder, garlic salt and cumin; mix well. Rub mixture on both sides of each tuna steak. When ready to grill, carefully oil grill rack. Place tuna on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals. Cook 10 to 14 minutes or until fish flakes easily with fork, turning once or twice.
  • Step 
    3
    Serve tuna with cilantro-avocado butter. Cut remaining avocado half into lengthwise slices; serve with tuna.

Nutrition

480 Calories
30g Total Fat
42g Protein
10g Total Carbohydrate
1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
480
Calories from Fat
270
Total Fat
30g
46%
Saturated Fat
8g
40%
Cholesterol
80mg
27%
Sodium
610mg
25%
Total Carbohydrate
10g
3%
Dietary Fiber
6g
24%
Sugars
1g
Protein
42g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
20%
20%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 6 Very Lean Meat; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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