Makes: 2 servings  |  Serving Size: 3 oz fish and 1 cup salad
Preparation Time: 15 minutes  |  Cooking Time: 10 minutes  |  Marinating Time: 1 hour


  • Chermoula Sauce
  • 2 Tbsp. finely chopped cilantro
  • 2 Tbsp. finely chopped parsley
  • 3 cloves garlic, minced
  • 1/2 tsp. unrefined sea salt
  • 1 lemon, juiced and zested
  • 1 Tbsp. extra-virgin olive oil
  • 4 (3-oz) tuna steaks


  • 2 cups chopped romaine lettuce
  • 1/2 med. carrot, peeled and grated
  • 1/2 orange, peeled and cut into segments
  • 2 pitted dates, chopped
  • Juice of 1/2 orange
  • 1 Tbsp. extra-virgin olive oil
  • Freshly ground black pepper, to taste
  • 4 Tbsp. chopped almonds


  • In a medium bowl, mix the cilantro, parsley, garlic, salt, and lemon juice and zest together. Whisk in 1 Tbsp olive oil.
  • Place the fish in a glass baking dish and pour half of the chermoula sauce over the fish. Cover with plastic wrap and refrigerate for 1 hour.
  • Preheat the grill to medium-high heat.
  • Meanwhile, make the salad by arranging the romaine lettuce on the bottom of a large serving dish. Scatter the carrots on top of the lettuce. Arrange the orange slices on top of the carrots. Arrange the dates on top.
  • Make the dressing by whisking the orange juice, olive oil, and black pepper together in a small bowl. Pour over the salad and toss to combine. Top with the chopped almonds.
  • Grill the fish for 6 to 8 minutes, turning once, until firm. Spread the remaining chermoula sauce evenly over the tuna, and let stand for 5 minutes to absorb the flavors. If you prefer to make this dish in the oven, simply place the fish in a greased baking dish, top with half of the chermoula, cover with aluminum foil, and bake at 425° F for 20 to 25 minutes, or until cooked through. Serve two of the steaks and save two of the steaks.*

*Place in a tightly sealed container and refrigerate for use in Grilled Tuna Tacos.


For more great recipes like this, pick up a copy of Amy Riolo’s The Italian Diabetes Cookbook: Delicious and Healthful Dishes From Venice to Sicily and Beyond, available at, 800-232-6733, or bookstores nationwide.

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Recipe by: Amy Riolo  |  Photography by: Todd Hanson/Mittera