Grilled Tuna Steaks With Tomato and Herb Topping |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Great tasting grilled tuna steaks, with a bit of a bite from the jalapenos in the topping.....if you're heat sensitive, omit or reduce the amount for your tastes. Recipe is from Beth Kotek. Cooking time does not include the marinating and sitting times, or the time it takes to get your grill ready. Ingredients:
1 medium tomato, peeled, seeded, and diced |
1/4 cup green onion, finely chopped |
1/4 cup fresh basil, chopped |
1/4 cup olive oil |
2 cloves garlic, minced |
2 tablespoons red wine vinegar |
1 teaspoon jalapeno pepper, seeded and finely chopped |
1/4 teaspoon salt |
1/8 teaspoon black pepper, freshly ground |
4 tuna steaks, 3/4 inch thick (6 to 8 ounce) |
2 tablespoons olive oil |
2 tablespoons soy sauce |
1 tablespoon lemon juice |
1 tablespoon fresh thyme, chopped |
1 teaspoon ginger, root peeled and grated |
1/4 teaspoon salt |
1/8 teaspoon black pepper, freshly ground |
vegetable cooking spray |
Directions:
1. Combine the topping ingredients in a small bowl; stir well. Cover and let it stand at room temperature at least 1 hour.
2. Place the tuna steaks in a large, heavy-duty, zip-lock plastic bag.
3. Combine 2 tbsp olive oil, and the next 6 ingredients in a small bowl; stir well. Pour the marinade mixture over the tuna steaks. Seal bag securely. Marinate in the refrigerator 30 minutes.
4. Remove the steaks from the marinade; discarding the marinade. Spray a grill basket with cooking spray, and place the steaks in the basket. Grill steaks, covered, over medium coals 5 minutes on each side or until fish flakes easily when tested with a fork.
5. Remove steaks to a serving platter and serve with the tomato topping.
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