Recipe: Grilled Mediterranean tuna
I usually gravitate to Asian-style marinades for tuna but today I’ll try something different. I have leftover feta from yesterday’s watermelon salad and a couple of Farmers Market tomatoes that should be eaten. I’ll combine these odds and ends with some fresh garden basil for a quick finish to grilled tuna fillets.
Steaks Time: 20 minutes
Total Cost : apx. $16.00
1 medium tomato, chopped (3/4 cup) 1/2 teaspoon minced garlic 1/4 cup crumbled feta cheese 2 tablespoons chopped kalamata olives 2 tablespoons chopped fresh basil Extra virgin olive oil,as needed 2 pounds tuna steaks (3-4)
1. In a medium bowl, gently toss tomato, garlic, cheese, olives and basil. Cover and refrigerate until serving.(May be prepared up to 3 hours in advance.) 2. Oil grill rack. Heat coals or gas grill to hot direct heat. 3. Brush tuna with olive oil. Lightly season with kosher salt; heavily season with freshly ground pepper. 4. For rare tuna steaks, sear 1 to 1 1/2 minutes on each side, brushing with olive oil. For pink fleshed fillets, cook an additional 2-3 minutes per side. 4. Serve topped with tomato mixture.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on July 14, 2009.