Menu Open Utility


North Charles Street

6213 N. Charles Street
Baltimore MD 21212

MON-SAT  7am-8pm
SUN  8am-7pm



Roland Avenue

5113 Roland Avenue
Baltimore MD 21210

MON-SAT  7am-7pm
SUN  8am-6pm




Citrus Tuna Topped with Lemony Arugula Salad

  • Prep Time: 25 minutes
  • Cook Time: 8 minutes
  • Serves: 4

This easy marinade adds a bright, citrusy flavor to seafood in minutes.


4-6 oz. fresh tuna steaks, 3/4-inch thick

Citrus Marinade:

1 T. lime juice

2 T. lemon juice

2 cloves garlic, minced

1 T. fresh grated ginger

1/4 c. olive oil

1/2 t. coarse kosher salt

1/4 t. fresh ground pepper

Lemony Arugula Salad:

3 c. arugula

3 scallions, cut in thirds, then lengthwise

1/4 c. fresh peas or shelled edamame, blanched

1 avocado, diced

1 T. lemon juice

3 T. extra virgin olive oil

Zest of one lemon

Coarse kosher salt

Fresh ground pepper


To Prepare

Prepare the marinade by whisking together lime juice, lemon juice, garlic, ginger, olive oil, salt and pepper. Place fish in a glass baking dish. Pour marinade over, turning the fish over to completely coat with the marinade. Allow fish to marinate for 15 to 20 minutes at room temperature.

Meanwhile, light grill for medium-high, direct heat. Be sure grill rack is well-oiled. (A grill pan can also be used on a stovetop instead of an outdoor grill.) Mix together arugula, scallions, peas and avocado in a medium bowl. Whisk together lemon juice, olive oil, lemon zest, salt and pepper. Adjust seasonings. Toss arugula with the dressing and set aside.

To grill, drain marinade from tuna. Sear tuna on hot grill or grill pan. Cook for 4 minutes on each side. When done, tuna should be medium rare in center.

To Serve

Transfer grilled tuna to a serving platter. Top with Lemony Arugula Salad.

Pair with Chateau de la Ragotiere Muscadet.


Eddie's Recipe Tip:

Marinate fresh tuna or swordfish chunks, scallops and shrimp in this citrus marinade, then feed on to skewers and grill for delicious seafood kabobs.