Monday, January 14, 2008

Tuscan Style Grilled Tuna Steaks

So I found a recipe close to the one I'd been looking for, but then when I went to dice up my mano, it was bad. Don't you hate when you buy something and it's bad when you get home?! I'm too lazy to go back to the store and fight over $1. Instead I found a different tuna steak recipe. The one I'd seen was sesame crusted tuna and a mango salsa. Sounds good, doesn't it? Well, the one I ended up finding was pretty good. We both liked it, Will didn't really eat it.

Tuscan Style Grilled Tuna Steaks
4 fresh tuna steaks, 8 ounces each, 1-inch thick
1 lemon, zested
3 sprigs fresh rosemary, about 2 tablespoons leaves stripped from stem
Handful flat leaf parsley
3 cloves garlic, crushed
Coarse salt and black pepper or grill seasoning
Extra-virgin olive oil, for cooking

Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.


It was really yummy, like I said. And a totally easy way to prepare it also. I only seared ours for about two minutes per side for pink in the center. We had Creamy Parmesan Orzo and some peas with it. All in all, a super yummy dinner!

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