Diabetes Forecast

Moroccan-Style Grilled Tuna With Carrot, Date, and Orange Salad

Per Serving

Moroccan-Style Grilled Tuna With Carrot, Date, and Orange Salad

Makes: 2 servings
Serving Size: 3 oz fish and 1 cup salad
Calories 360
Fat 21 g
Saturated Fat 3.1 g
Trans Fat 0 g
Carbohydrate 19 g
Fiber 5 g
Sugars 12 g
Cholesterol 35 mg
Sodium 330 mg
Potassium 670 mg
Protein 25 g
Phosphorus 330 mg
Choices: Fruit 1, Nonstarchy Vegetable 1, Lean Protein 3, Fat 3
  • 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
1Tbsp.extra-virgin olive oil
Freshly ground black pepper, to taste
4Tbsp.chopped almonds


  1. In a medium bowl, mix the cilantro, parsley, garlic, salt, and lemon juice and zest together. Whisk in 1 Tbsp olive oil.
  2. 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.
  3. Preheat the grill to medium-high heat.
  4. 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.
  5. 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.
  6. 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 shopdiabetes.org, 800-232-6733, or bookstores nationwide.


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