Tuna Steaks with Tomato and Basil Raw Sauce (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 4 |
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Ingredients:
extra-virgin olive oil, for drizzling, plus 2 to 3 tablespoons |
4 (1-inch) tuna steaks, 6 to 8 ounces each |
salt and pepper |
6 plum tomatoes, chopped |
1 small red onion, chopped |
a handful parsley leaves, chopped |
1/2 cup torn or chopped fresh basil leaves, about 10 |
Directions:
1. Heat a grill pan or indoor/outdoor grill to high. Drizzle extra-virgin olive oil over the tuna steaks spread it around then season with salt and pepper.
2. Combine tomatoes, onions, parsley and basil in a bowl. Dress with extra-virgin olive oil, enough to coat the tomatoes evenly, 2 to 3 tablespoons. Season the tomatoes with salt and pepper, to taste. Let the sauce marinate at least 10 minutes.
3. When you are ready to eat, grill steaks 2 minutes on each side for rare, 3 minutes for medium and 4 for opaque, well done. Stir sauce up then serve liberal amounts of it on top of the steaks.
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