| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Main course, Seafood & f |
4 |
Servings |
INGREDIENTS
| 4 |
|
Fresh tuna steaks |
| 3 |
T |
Fresh mint, chopped |
| 1/2 |
c |
Extra virgin olive oil |
| 2 |
T |
Lime juice |
| 1 |
T |
Wine vinegar, or more to |
|
|
Taste), Taste |
| 1 |
T |
Fresh parsley, min |
| 2 |
|
Shallots, minced |
| 6 |
|
Roma tomatoes, seeded and |
|
|
Diced |
| 3 |
|
Cl Garlic, briefly blanched |
|
|
minced |
|
|
Salt and pepper |
INSTRUCTIONS
Sprinkle tuna with pepper and coat with 1-2 T. olive oil. Cover with
plastic wrap and refrigerate until ready to cook. Combine the
remaining ingredients in a small bowl. Taste and correct the
seasonings, adding salt and pepper to taste. Grill tuna approximately
4 minutes per side and serve with some of the vinaigrette spooned
across each steak and garnish with mint sprigs. In place of the mint
you may use a combination of mint and basil.
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