Grilled Lemon & Herb Tuna Steak with Roasted Asparagus

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
Prep Time 10 minutes
Cook Time 30 minutes
Marinade Time 20 minutes
Total Time 1 hour
Course Dinner, Lunch
Cuisine Australian, Mediterranean
Servings 1


  • ½ lemon juiced
  • 1 teaspoon extra-virgin olive oil
  • 1 clove garlic minced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried parsley
  • 1 thawed Birds Eye Ocean Selections Tuna steak
  • ½ bunch asparagus tough ends removed
  • 6 cherry tomatoes on the vine
  • 1 teaspoon extra-virgin olive oil


  • Preheat the oven to 180°C on a fan forced setting.
  • Start by combining the lemon juice, extra-virgin olive oil, garlic, thyme and parsley in a wide, shallow bowl.
  • Add the Birds Eye Ocean Selections Tuna steak to the bowl and allow to marinate for 10 minutes on each side.
  • In the meantime, place the asparagus and cherry tomatoes on a baking tray and drizzle them with the olive oil. Place the tray in the preheated oven and cook for 20 minutes, until softened.
  • Once the tuna steak has marinated, heat a griddle pan and grill the tuna for 5 minutes on each side.
  • Place the asparagus in the middle of the plate, top it with the grilled tuna steak and add the cherry tomatoes to serve.

Posted by Shahna Sarpi

Shahna is a qualified nutritionist passionate about helping people live a nourished life through healthy eating and lifestyle practices. Utilising a whole foods approach to nutrition, Shahna aims to educate and inspire people to become their healthiest selves. With a love of food and being in the kitchen, she enjoys cooking up a storm and creating healthy recipes that everyone will enjoy.