Grilled Teriyaki Tuna with Brown Rice and vegetables
Here’s my weekly dish from a Beachbody nutrition guide – Grilled Teriyaki Tuna with Brown Rice and vegetables. This week’s recipe is from the Insanity nutrition guide with some slight modifications. The recipe called for use of fresh spinach leaves and olive oil, but we decided to leave those out. My wife contributed to the cooking this week also, by making the rice. To spice it up a little, she added a japanese steakhouse blend of vegetables to the rice for some color and flavor. The initial recipe makes for 295 calories total. Even with the modifications, we were definitely under 450 calories, but I’d say closer to 400 (this estimate is the final dish you see plated since the portions were also slightly larger).
The grill setting for the tuna was halfway between low and medium-low on a four burner 48,000 btu grill, cooked about 5-6 minutes on each side. Your settings may vary. I know my own grill has higher heat on the right side, and I have to turn the two left burners up higher to have even heat throughout.
I will gladly update any additional information on here if you simply ask the questions in the comments, or on the YouTube page. Thanks!